This may be prepared in either of the following ways:
Peel and cut the cucumbers into sections 5 cm (2 in) long; blanch and drain them. Hollow out the centre of each piece to form a round case then place them side by side in a shallow pan and stew together with a little butter until three-quarters cooked.
Fill dome shape with raw chicken forcemeat using a piping bag and tube; replace in a moderate oven to cook the forcemeat and finish cooking the cucumber at the same time.
Peel the cucumber, cut in half lengthways and remove the centre with a vegetable scoop. Blanch and drain them without cooling. Fill each half level with chicken and frangipane panada forcemeat containing one-third its quantity of dry Duxelles. Fit the two halves together, wrap around with slices of salt pork fat and wrap each cucumber thus in a piece of muslin.
Braise the cucumbers in the usual way for vegetables; when cooked, untie them, cut into round slices of a thickness determined by the size of the item they are to accompany.