Peel the cucumber and remove both ends. Scoop out the pulp, being careful not to pierce the sides of the encumber. Chop finely a little cold roast veal or chicken, a little gammon, raw ham, a few boned anchovies, and mix with a little bread, soaked in milk and squeezed, 1 egg, a little butter, salt, pepper and a little grated nutmeg. Stuff the cucumber with the mixture and put in a saucepan with a little butter, 3 or 4 tablespoons of stock, 1 or 2 tablespoons of vinegar, 1 glass of white wine, salt and pepper, and simmer till tender. Mix 2 tablespoons of butter with 1 of flour and, when it turns yellow, dilute with a little of the strained stock in which the cucumber has been cooked. Pour over the cucumber and sprinkle with chopped parsley.