Peel some cucumbers (choose them as fat as possible) and cut them in two or three pieces, scoop out the middle part, and poach them for a few minutes in salted boiling water. Remove them carefully, and stuff them with minced meat. Cook them in a saucepan on a bed of bacon, pieces of onions and tomatoes; add a little consommé and a bouquet, season well. Cook on a moderate fire for half an hour, and finish in the oven. Pour the gravy through a strainer over the cucumber in the serving dish.
The stuffing should be prepared in the following manner: Chop together a piece of pork and one of veal, add a piece of stale bread soaked in milk, a pinch of parsley, onion, shallot chopped finely, also a few mushrooms and one tomato cut in pieces. Season with salt, pepper, and spices. Mix well, and cook all this for five minutes in butter, after which the mince is smooth, fairly dry, and ready to use.