Concombre farci (Stuffed Cucumber)
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 387. The excerpt below is the record exactly as published.
Concombre farci ( Staffed Cucumber). — Select a large cucumber and cut it into pieces about two inches long. Take out the centre with a cutter and fill it with sausage-meat. Braise the cucumber slowly for about twenty minutes. Dish the pieces up on croutons of fried bread brushed over with glaze. Have some round pieces of ham and truffle and put on as lids, and pour brown sauce (or white, if preferred)
Cook this with the app: pantry check, scaling, and the assistant.