Cucumbers Stuffed With Mushrooms Recipe

Peel two large, firm cucumbers, and cut in half lengthwise; take out the

seeds. Take a quarter of a pound of fresh mushrooms, skin and stem them.

Chop the mushroom flaps very fine, put them in a spider with four

tablespoonfuls of melted butter and a very little water, cover and cook

until tender. Remove from the fire, stir in four heaping tablespoonfuls

of grated bread crumbs, salt and pepper to taste, a few drops of onion

juice, and the yolk of one egg. Stuff the cucumbers with this dressing,

put the halves together, fasten with wooden toothpicks or tie with

string. Place in a small dish that will fit in the steamer, cover

closely, and steam until tender--about three-quarters of an hour--and

serve with a brown sauce made as follows:



THE SAUCE.--Put on the skins and stems of the mushrooms in boiling

water. Fry a few slices each of carrot, celery top, green pepper, onion

and turnip in butter, strain the water from the mushroom stems into this

and stew until all are tender, strain, add a generous tablespoonful of

butter and enough flour to thicken the sauce, and salt and pepper to

taste. Place the cucumbers in a shallow vegetable dish, remove the

strings and pour the sauce around them.

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