Cucumber a L'Espagnole

Cut the cucumbers into lengths of about two inches; scoop out all the seeds; pare off the skins, and trim them round and smooth at the ends; parboil them in water and salt for fire minutes, and then drain them upon a napkin: fill each piece of cucumber with some quenelle forcemeat; place them in neat order in a deep sautapan; moisten with stock, and set them to simmer very gently over a slow fire for about half an hour; when they are become quite tender, drain them upon a cloth; dish them up in a pyramidal form; pour some brown sauce over them, and serve.