STUFFED CUCUMBER

Peel the cucumber and cut it exactly in halves lengthways.
Remove the seedy centres carefully with a teaspoon, and fill the cavities with any sort of stuffing you like, perhaps the best being a simple one of buttered breadcrumbs seasoned with salt, pepper, a touch of cayenne and a little onion juice, with chopped parsley if you like. Bake them in a very little stock in a moderate  oven for about half an hour, stuffed side upwards, basting them now and then with the liquid that comes from them. Thicken this when they are done, adding a little cream, and pour this pleasant sauce round them.