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1
If you're using a tender English cucumber, there is no need to peel or remove seeds. If you're using the thick, old-fashioned type of cucumber, you'll need to peel it, halve lengthwise, and remove the seeds.
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2
Chop the cucumber into quite tiny dice.
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3
Put the dice in a sieve or colander and spinkle with salt. Leave, covered, for about 30 minutes to drain off liquid.
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4
Put the cheese in a bowl and stir or whip until smooth.
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5
Add the mayonnaise, nutmeg and Tabasco, and stir until well mixed and smooth.
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6
Soften the gelatine in 1/2 of the chicken stock, and warm over gentle heat until stock is hot. Stir well, take off heat, and stir in rest of stock. Let it cool down a little while you do the rest.
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7
Drain the cucumber by shaking the sieve, and pat lightly with kitchen paper.
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8
Oil a mould which will hold about 4 cups of mixture.
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9
Stir or whip the cream-cheese mixture into the stock. Season with pepper and salt, and add the cucumber dice, chives and parsley. Fold in well.
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10
When the cucumber mixture starts to thicken, whip the cream until soft peaks form, and fold into the mixture.
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11
Add the lemon juice and stir in well.
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12
Pour into the oiled mould, and leave in refrigerator to set, 6 hours or overnight.
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13
Turn out on a pretty plate, on shredded lettuce, or serve with a border of juicy jumbo shrimp.
