Page:Domestic French Cookery.djvu/77

the yolks of two or three beaten eggs. Mix the stuffing thoroughly, by pounding it in a mortar.

Butter the inside of the potatoes, and fill them with this mixture. Then having buttered a large dish, lay your potatoes in it separately. Bake them half an hour, or till they are of a fine brown.

When you mash potatoes, moisten them with milk or cream, adding a little salt. Heap them up on the dish in the form of a pyramid. Smooth the sides of the pyramid with the back of a spoon, and brown it by holding over it a red-hot shovel.

Cut off one end of each of the cucumbers, and scoop out all the seeds with a fork. Then pare them. Prepare a stuffing made of bread crumbs, cold meat minced, salt, pepper, and sweet-herbs. Fill your cucumbers with it, and fasten on with a skewer the pieces you have cut off from their ends. Sow up every one separately in a thin cloth. Put them into a pan with butter, flour, a bunch of sweet-herbs, and a little warm water, Let them stew very slowly for about two hours, and then take them out. Remove the cloths, and serve up the cucumbers with the sauce under them.

Scoop out the inside of a dozen large tomatas, without spoiling their shape. Pass the inside through a sieve, and then mix it with grated bread, chopped sweet-herbs, nutmeg, salt, and pepper. Stew it ten minutes, with a laurel leaf, or two peach leaves. Remove the leaves, and stuff the tomatas with the mixture, tying a string round each to keep them in shape. Sprinkle them