Cucumber a la Tomate

Ingredients

• 1 large or 2 medium-sized cucumbers
• a jar of potted meat
• a little cream or fresh butter
• a slice of ripe tomato
• a hard-boiled yolk of egg

Method

1. 1

   Peel thinly 1 large or 2 medium-sized cucumbers, cut them into 1-in. thick slices or cubes, and with a small pastry cutter cut out the centre portion of each.

2. 2

   Place them in a pie-dish, and marinade them with oil, vinegar, salt, and pepper.

3. 3

   Mix a jar of potted meat with a little cream or fresh butter.

4. 4

   Fill the cavities of the cucumber shapes with this.

5. 5

   Dish up on a folded napkin, put a slice of ripe tomato on top of each, and garnish with a hard-boiled yolk of egg rubbed through a sieve and placed in the centre of the tomato.

6. 6

   Garnish the dish with sprigs of fresh parsley, and serve.

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.

Cucumber a la Tomate. Peel thinly i large or 2 medium-sized cucumbers, cut them into i-in. thick slices or cubes, and with a small pastry cutter cut out the centre portion of each. Place them in a pie-dish, and marinade them with oil, vinegar, salt, and pepper. Mix a jar of potted meat with a little cream or fresh butter. Fill the cavities of the cucumber shapes with this. Dish up on a folded napkin, put a slice of ripe tomato on top of each, and garnish with a hard-boiled yolk of egg

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