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.