Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Cucumber Stuffed with Roquefort and Hazelnuts

1 Cucumber cut in half crosswise

1/4 lb Roquefort cheese

1 tb Cream

1 ts Lime juice

1/2 ts Ground white pepper

1/2 ts Caraway seeds

15 Hazelnuts, peeled and finely chopped

12 Hazelnuts, peeled and halved.

Hollow out the seeds and about a 3/4 inch diameter column from the middle of both halves of the cucumber. Pat them dry with paper towels and

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