1 tablespoonful Crisco
3 eggs
1 large cucumber
1/2 cupful stock
1 tablespoonful tomato pulp
Salt and pepper to taste
1 cupful tomato sauce
Peel cucumber, cut off ends and divide rest into two-inch pieces.
Remove center portion of each with a cutter or small spoon. Place them
in a Criscoed pan with stock; cover with greased paper and cook in
oven till just tender. Great care must be taken so as not to break the
shapes. Break eggs into saucepan, add Crisco and tomato pulp; season
nicely and stir over fire until creamy and just set. Place cucumbers
on hot platter and fill cavities with eggs. Cover with thick tomato
sauce, and serve hot.
Sufficient for five pieces.