Concomhres a la Creme

Ingredients

• 2 cucumbers
• 1 oz. butter
• i gill cream
• 1 teaspoonful of caster sugar
• salt, pepper, nutmeg
• chopped parsley

Method

1. 1

   Peel cucumbers, split lengthwise, remove seeds, and cut into cubes.

2. 2

   Cook in salted water for fifteen minutes, drain.

3. 3

   In a saute-pan, combine with butter, season, add sugar and cream, bring to boil, shake pan, dish up, sprinkle with parsley, and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 386. The excerpt below is the record exactly as published.

Concomhres a la Creme. — 2 cucumbers, 1 oz . butter, i gill cream, 1 teaspoonful of caster sugar, salt, pepper, nutmeg, chopped parsley. Peel the cucumber as thinly as possible, split each in two length- ways and remove the seeds, then cut the pieces in cubes of even size. Cook them in salted water for fifteen minutes, take up, and drain on a sieve. Put the cooked cucumber in a saute-pan with the butter, season with salt, pepper, and nutmeg, add the sugar and the cream, and bring to the boil ; shake the pan well during this process. Dish up, sprinkle over a little chopped parsley, and serve hot. 1359. Beignets de Concomhres. — Peel thinly a medium-sized cucumber, cut it into |-inch slices, remove the centre portion by means of a column-cutter. Blanch the slices in slightly salted water for ten minutes and drain on a sieve. Place them on a saute-pan or flat dish, and fill the centre with some liver forcemeat or salpicon of ham. This is best done by the use of a large forcing-bag with a plain tube attached. Prepare a nice light frying batter and let it stand till wanted. Dip each cucumber cube into the frying batter ; see that it is completely coated with batter, then fry in hot fat a golden colour. Drain carefully, sprinkle with fine salt and a little cayenne or paprika pepper, dish up neatly, and serve hot. 1360. JJarioles de Concomhres a la Mena. — 1 medium- sized cucumber, ^ oz. of butter, 2 eggs, 1 gill stock, a few drops spinach dressing, pepper, salt, and nutmeg, 1 tablespoonful cream, 1 small truffle, tomato sauce {No. 271). Peel the cucumber thinly, cut it in half lengthways, remove the seed part, cut up the remainder into pieces and put it into a stewpan with the butter. Stir over a brisk fire for a few minutes, then add about a gill of stock and a pinch of salt ; cook till tender, then rub it through a fine sieve. Beat up the eggs and strain this into the above pulp ; colour it with a few drops of spinach greening, to give it a greenish tint ; season with pepper, nutmeg, and salt to taste, and mix well. Have ready some buttered dariole moulds, garnish the bottom of each with a star-shaped slice of truffle, fill each mould with the 456 THE NEW CENTURY COOKERY BOOK prepared custard and poach till quite firm. Unmould on to a hot dish, -sauce over with tomato sauce, and serve. 1861. 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) round. A few tomatoes cm gratin placed round the dish will greatly add to the appearance and success of this entree. ABBREVIATED RECIPES. 1362. Concombres a l’Espagnole. — Parboiled cucumbers cut into quarters, drained, fried in butter, and served with Espagnole sauce (No. 236), dished up in pyramidal form. 1363. Concombres a ITtalienne. — Cucumbers stuffed with a mixture of sausage-meat, chopped mushrooms, and savoury herbs, braised, cut crosswise into inch-thick pieces, ranged in layers on a dish, sprinkled with Parmesan cheese, and sauced over with hot veloutee sauce (No. 206). 1364. Puree de Concombres. — Mashed cucumbers cooked in stock, drained, and passed through a sieve, blended with a little bechamel sauce (No. 202), seasoned with pepper, salt, and a little sugar. Be-heat and serve hot. 1365. Petits Souffles aux . Epinards. — 2 lbs. spinach, 4 eggs, 1 oz. butter

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