Cold Stuffed Cucumber a la Reine

Ingredients

• 1 good-sized cucumber
• 3 oz. cooked chicken or veal
• 6 small mushrooms
• 1 oz. cooked ham
• £ gill white sauce
• } gill aspic
• gill fresh cream

Method

1. 1

   Cut the cucumber into 1-in. thick slices, peel thinly, and stamp out the inside by means of a pastry cutter.

2. 2

   Blanch the pieces in salted water and drain on a cloth.

3. 3

   Pound the meat, mushrooms, and ham together in a mortar, when fine rub through a sieve.

4. 4

   Put the puree in a stew-pan, season with pepper, a little salt, and a pinch of grated nutmeg, warm up the sauce and aspic together, stir over the ice till it begins to set, then add the cream previously whipped.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 47. The excerpt below is the record exactly as published.

Cold Stuffed Cucumber a la Reine. 1 good-sized cucumber, 3 oz. cooked chicken or veal, 6 small mushrooms, 1 oz. cooked ham, £ gill white sauce, } gill aspic and \ gill fresh cream

Cook this with the app: pantry check, scaling, and the assistant.