330—Stuffed Cucumbers

Prepare them as above, in the shape of small No. 314, Barquettes or cassolettes. Cook them, at the same time keeping them firm; No. 168, Cooked Marinade for Venison them for twenty minutes, when they are quite cold, in oil and vinegar, and garnish them, by means of a piping-bag, either with a thick purée, some mince-meat thickened with mayonnaise, or a small vegetable macédoine, &c.