[330—STUFFED CUCUMBERS]
Prepare them as above, in the shape of small [barquettes] or [cassolettes]. Cook them, at the same time keeping them firm; [marinade] them for twenty minutes, when they are quite cold, in oil and vinegar, and garnish them, by means of a piping-bag, either with a thick purée, some mince-meat thickened with mayonnaise, or a small vegetable [macédoine], &c.
[331—CUCUMBER SALAD]
Carefully peel the cucumbers, cut them into two lengthwise, remove their seeds, and mince finely. Place them in a bowl, sprinkle with table-salt, and leave them to exude their vegetable moisture for twenty-five minutes. This done, drain them, press them in a towel, season with pepper, oil, and vinegar, and add some chopped chervil.
[332—CUCUMBER AND PIMENTO SALAD]
Select some very fresh, medium-sized cucumbers, peel them, and cut them into pieces two inches in length. Cut these pieces spirally, beginning at their peripheries and working towards their centres; then cut them diametrally, so as to produce curved [150] ]strips of the vegetable. Add an equal quantity of pimentos cut into strips, and season as in the case of cucumber salad.
[333—YORK CONES]
Cut slices from a York ham as thinly as possible, and trim them to the shape of triangles. Roll the triangles into cones, and garnish their insides (by means of a piping-bag fitted with a grooved pipe) with any butter or cream. (See Nos. [280] to [299].)
[334—TONGUE CONES]
Proceed as for York Cones.