Stuffed Cucumbers with Veal Force-Meat and Béchamel Sauce

Ingredients

• 3 medium Cucumbers (Choose firm cucumbers)
• 1 pound Ground Veal (For the force-meat)
• 0.5 cup Bread Crumbs (Fresh or dried)
• 1 Egg (Large)
• 0.25 cup Onion (Finely chopped)
• 2 tablespoons Fresh Parsley (Chopped)
• 0.5 teaspoon Dried Thyme
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black Pepper (Freshly ground)
• 2 cups White Stock (Chicken or vegetable)
• 2 tablespoons Butter (For the Béchamel)
• 2 tablespoons All-Purpose Flour (For the Béchamel)
• 1.5 cups Milk (For the Béchamel)
• 0.125 teaspoon Nutmeg (Freshly grated, for the Béchamel)
• 4 slices Toast (Optional, for serving)

Instructions

1. 1Peel the cucumbers, cut them in half crosswise, and remove the seeds using a spoon. Place the cucumber halves in cold water for 30 minutes. This helps to crisp them up.
2. 2In a bowl, combine the ground veal, bread crumbs, egg, chopped onion, parsley, thyme, salt, and pepper. Mix well until all ingredients are evenly distributed.
3. 3Drain and wipe the cucumber halves dry. Fill each cucumber half generously with the veal force-meat mixture.
4. 4Place the stuffed cucumbers upright on a trivet in a saucepan. Pour in the white stock until it reaches halfway up the sides of the cucumbers. Cover the saucepan and cook over medium-low heat for 40 minutes, or until the cucumbers are tender and the force-meat is cooked through.
5. 5In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Season with salt and nutmeg.
6. 6If using, place thin slices of dry toast on a plate. Arrange the stuffed cucumbers on top of the toast. Pour the Béchamel sauce around the cucumbers and serve immediately.