Cucumbers can be cooked in any of the ways suggested for
Marrows and Aubergines. For stuffed Cucumbers Wyverris
recipe is the best. Peel and half boil a Cucumber, slice off a
piece at one end and pick out the seeds with a marrow-spoon.
Stuff the hollow thus made with a farce made of pounded meat
and breadcrumb, two-thirds of the former to one of the latter.
Season the farce with pepper and salt, a little minced shallot
and parsley, and bind it with a well-beaten egg. Fix on the
end you removed with white of egg and secure it with tape.
The Cucumber can now be baked, or gently simmered in broth
or milk which should be thickened or poured over it when
done.
Or, with a large Cucumber, it may be split open down the
middle, leaving the two ends intact. The seeds are easily taken
out and the stuffing put in. Put on the piece taken off, and
serve the Cucumber (which must have been lightly boiled
before splitting it) -with Dutch sauce round it.
Cucumber a la Poulette. — This is a very good and delicate
garnish for cutlets or boiled fish. Cut the Cucumber lengthwise
into quarters, take out the seeds, and peel off the green skin.
Cut the Cucumber into pieces two inches long and one inch
thick, and put them into a stewpan with plenty of boiling water,
half an ounce of butter, and a teaspoonful of salt. Simmer
them until three-parts done. (To boil the peel "with the
Cucumber is, I think, an improvement to the flavour.)
CUCUMBER A LA POULETTE
34i
Drain the liquid off, and turn the pieces of Cucumber out
upon a clean dish, cut each piece in half, and cover them up.
Make half a pint of poulette sauce✪ Cucumber a la Poulette (see p. 130) with the cuisson,
put the pieces of Cucumber into it, warm gently in the bain-
marie, and serve. Or the pieces may be simmered until cooked,
then drained, piled up on a hot silver dish, and served with a
pat of maitre d’hotel butter melting over them. In this way
they are specially good with lamb cutlets. [ Wyvern .]
Mrs. Earle suggests this way of cooking Cucumbers. Peel
and cut up the Cucumber into pieces about two inches long, and
divide each piece into two. Soak them for two or three hours
in brown sugar and vinegar. Stew them in a little stock, and
serve as a vegetable. Or stew the pieces in a little butter.
Make the sauce apart by boiling the peel in a little milk and
butter, rub it through a fine sieve, mix in a little yolk of egg
and pour over the pieces.
Cucumbers for the Centre of an Entree. — Peel two
Cucumbers of moderate size, cut them down the middle into
two lengths, and cut each of these into three-inch pieces, pare
off the edges, and round the ends. Take out the seeds, lay the
Cucumber in salt and water for two hours, and then dry the
pieces on a sieve. When dry put them into a preserving jar
with two ounces of butter, a teaspoonful of lemon-juice, and a
teaspoonful of white sugar. Set the jar in a cool oven for an
hour, watch that the Cucumber is not turning yellow, and if it
is take the jar out. Pour off the juice, add another teaspoonful
of white sugar and a teaspoonful of vinegar. Let the jar stand
in the screen an hour or two, and half an hour before serving set
it in the bain-marie. The colour of the Cucumber should be bright
green. A little spinach colouring may be added if needed.
CHICORY. ✪ Dandelion Salad
Page 236 · 2 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cucumbers can be cooked in any of the ways suggested for Marrows and Aubergines. For stuffed Cucumbers Wyvern's recipe is the best. Peel and half boil a Cucumber, slice off a piece at one end and pick out the seeds with a marrow-spoon. Stuff the hollow thus made with a farce made of pounded meat and breadcrumb, two-thirds of the former to one of the latter. Season the farce with pepper and salt, a little minced shallot and parsley, and bind it with a well-beaten egg. Fix on the end you removed with white of egg and secure it with tape. The Cucumber can now be baked, or gently simmered in broth or milk which should be thickened or poured over it when done.
Or, with a large Cucumber, it may be split open down the middle, leaving the two ends intact. The seeds are easily taken out and the stuffing put in. Put on the piece taken off, and serve the Cucumber (which must have been lightly boiled before splitting it) -with Dutch sauce round it.
Cucumber a la Poulette. — This is a very good and delicate garnish for cutlets or boiled fish. Cut the Cucumber lengthwise into quarters, take out the seeds, and peel off the green skin. Cut the Cucumber into pieces two inches long and one inch thick, and put them into a stewpan with plenty of boiling water, half an ounce of butter, and a teaspoonful of salt. Simmer them until three-parts done. (To boil the peel with the Cucumber is, I think, an improvement to the flavour.)
CUCUMBER A LA POULETTE
Drain the liquid off, and turn the pieces of Cucumber out upon a clean dish, cut each piece in half, and cover them up. Make half a pint of poulette sauce (see p. 130) with the cuisson, put the pieces of Cucumber into it, warm gently in the bainmarie, and serve. Or the pieces may be simmered until cooked, then drained, piled up on a hot silver dish, and served with a pat of maitre d’hotel butter melting over them. In this way they are specially good with lamb cutlets. [ Wyvern .]
Mrs. Earle suggests this way of cooking Cucumbers. Peel and cut up the Cucumber into pieces about two inches long, and divide each piece into two. Soak them for two or three hours in brown sugar and vinegar. Stew them in a little stock, and serve as a vegetable. Or stew the pieces in a little butter. Make the sauce apart by boiling the peel in a little milk and butter, rub it through a fine sieve, mix in a little yolk of egg and pour over the pieces.
Cucumbers for the Centre of an Entree. — Peel two Cucumbers of moderate size, cut them down the middle into two lengths, and cut each of these into three-inch pieces, pare off the edges, and round the ends. Take out the seeds, lay the Cucumber in salt and water for two hours, and then dry the pieces on a sieve. When dry put them into a preserving jar with two ounces of butter, a teaspoonful of lemon-juice, and a teaspoonful of white sugar. Set the jar in a cool oven for an hour, watch that the Cucumber is not turning yellow, and if it is take the jar out. Pour off the juice, add another teaspoonful of white sugar and a teaspoonful of vinegar. Let the jar stand in the screen an hour or two, and half an hour before serving set it in the bain-marie. The colour of the Cucumber should be bright green. A little spinach colouring may be added if needed.
CHICORY.
Records on this page
Cucumber a la PouletteDandelion Salad