Cucumber a la Poulette

Ingredients

• a large Cucumber
• half an ounce of butter
• a teaspoonful of salt
• half a pint of poulette sauce

Method

1. 1

   Cut cucumber lengthwise into quarters, remove seeds, peel, and cut into pieces.

2. 2

   Simmer in boiling water with butter and salt until three-parts done.

3. 3

   Drain, cut pieces in half, cover, and warm in poulette sauce before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 236. The excerpt below is the record exactly as published.

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

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