Cucumber Cups

These make a luncheon dish. Cut the unpared vegetables into sections two inches long and cook until tender in water salted just before cooking is completed. Scoop out the centre of each section, leaving one-half inch thickness all around the sides, as well as on the boom, thus making green cups of the vegetables. These cups may be filled with chicken, sweetbreads, mushrooms or any other filling held together with a Veloute or Béchamel sauce.

Variation- this and the following cucumber recipes may be prepared using zucchini.