Cucumber Croustades

Ingredients

• half a loaf of bread
• 2 large cucumbers
• 1 oz. of butter
• salt
• pepper
• grated nutmeg
• a teaspoonful of castor sugar
• white stock
• 2 tablespoonsful of Bechamel sauce
• half a lemon
• a yolk of egg
• chopped parsley

Method

1. 1

   Cut half a loaf of bread into the shape of a croustade, about 3 in. high, fry it, and set on a dish.

2. 2

   Peel 2 large cucumbers, cut each into pieces about 2 in. long, split them, scoop out the centre parts, place them in a stew-pan with butter, and season with pepper, salt, grated nutmeg, and a teaspoonful of castor sugar.

3. 3

   Moisten with white stock, sufficient to cover, and let it simmer gently for half an hour.

4. 4

   Dress the cucumber in the croustade, add Bechamel sauce, the juice of half a lemon, and a little cream; boil up, bind with a yolk of egg, and strain over the dish, sprinkle with chopped 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 Croustades. Cut half a loaf of bread into the shape of a croustade, about 3 in. high, fry it, and set on a dish. Peel 2 large cucumbers, cut each into pieces about 2 in. long, split them, scoop out the centre parts, place them in a stew-pan with 1 oz. of butter, and season with pepper, salt, grated nutmeg, and a teaspoonful of castor sugar. Moisten with white stock, sufficient to cover, and let it simmer gently for A hour. Dress the cucumber in the croustade, add 2 tablespoonsful of Bechamel sauce, the juice of half a lemon, and a G 98 HOW TO COOK VEGETABLES. little cream ; boil up, bind with a yolk of egg, and strain over the dish, sprinkle with chopped parsley

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