Cucumber

Ingredients

• Cucumber
• Bechamel, Hollandaise, or Soubise sauce

Method

1. 1

   Peel and cut cucumber into neat pieces; scald and boil in white stock until tender, about ten minutes.

2. 2

   Arrange in a dish and coat with sauce.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 16. The excerpt below is the record exactly as published.

cucumber, etc. Cream Lining. — 2 tablespoonfuls cream. liquid aspic jelly. Filling. 4 oz. cooked chicken. 1 ham. 1 gill double cream. 1 „ white sauce, j „ liquid aspic jelly. 1 sieved anchovy. 1 chopped gherkin. 1 „ truffle. Cayenne, salt, lemon juice, chilli vinegar. Dishing. — Chopped aspic jelly, crimped cucumber, etc. Line a plain mould with aspic jelly and decorate with truffle, cucumber skin, etc. Reline with aspic cream. Put the chicken and ham twice through the mincer and pound it with the white sauce, anchovy, etc. Stir in the aspic and add this to the whipped cream. When almost setting pour into the decorated mould. Turn out when set, and garnish with chopped aspic, crimped cucumber, etc. [ 74 J SWEETBREAD CUTLETS lining for Moulds. Aspic jelly. Peas and truffle. Filling. 4 oz. cooked sweetbread. 1 gill cream. ^ „ white sauce. Pepper, salt, and cayenne. 1 gill aspic. 2 sheets gelatine. Dishing. — Salad. Chopped aspic. Line some small cutlet moulds with jelly and decorate them with peas and truffle. Chop the sweetbread very finely, stir in the sauce, seasonings, and the gelatine dissolved in the f giU aspic; add this to the beaten cream, and mould when beginning to thicken. When set, turn on to a bed of salad and decorate with chopped aspic. [ 76 ] GALANTINE OF FOWL. 1 large untrussed fowl. 1 lb. sausage meat or quenelle 1 dozen pistachio nuts. 1 truffle. meat. 1 thick slice ham or tongue. 2 hard-boiled eggs. 1 dozen almonds. Aromatic spice. Pepper and salt. Glaze. Chopped aspic. Pick and singe the bird, remove the legs at the knee, wings at the first joint, the head, neck, windpipe, and crop. Cut down the centre of the back and bone the bird. Lay the meat flat and season thoroughly, spread thickly with the sausage meat and arrange the ham, eggs, etc., in strips from head to tail. Roll up tightly, tie in a cloth, and cook in stock, with the bones, from two and a half to three hours. Tie tightly in the cloth and press lightly till cold. Brush over with liquid glaze or coat it with chaud-froid sauce. Dish and garnish with chopped aspic and salad. Proceed as above, using 2^ lb. of breast of veal instead of chicken. GALANTINE OF VEAL. [ 77 ] RAISED PIGEON PIE, Hot Water Pastry. — 8 oz. flour, etc. (see p. 194). 1 raw pigeon. 2 sausages. Pepper and salt. 2 pickled walnuts. Small piece of ham, 3-4 pistachio nuts. Stock. Glaze. Chopped jelly. Forcemeat halls (see Jugged Hare). Have a raised pie tin greased and line it with pastry. Fill with layers of the pigeon, sausage meat, etc. Add a little stock and cover with a lid of pastry. Make a hole in centre and bake for one and a half to two hours. Fill up with good stock, remove the tin, and leave until cold. Take off the lid, brush the outside with glaze, and decorate the top with chopped jelly. Glaze the forcemeat balls and the pigeon’s feet and arrange them on the top of the pie. • * - • '«iS»rV . «lAtf- i* ^^^^*«6itf T^'W>iit * ic! - •; ■. ji ,dl ‘ 'J^^2ik4 v - .isl> tJ2^- 4y^:rrS^ ^rt'S’y ; rfeS<iT^ife^^feo!? I*",* »U‘**- : _.- \ ^itj 5>liJ To qoi^ 3lfct tK> ■ *»di> ■ >>' ’T; ' j'V. ;*<i. Vl.i^'t^S^H 0 4s% . •«&-<•■'■ »f »Sf*fi^ ■■:■:-> ' ■'i,'^: . - ’“- - ■ ' * ' fm I i 'C»'. * • - W • • .(^ • " ' . 4r ’>"* T V •? -V ^ ’ • !■•: H> y*S; ' '■ r* * ^ VEGETABLES AND SALADS. m ^ iJ<rAJA8 Q.if&^JU'JATaoaV ’ -!»p? i; H.-V-. ■*.. -.;V *■ t . ^ ' 1*- . ■■ * ■ . •* ' R&'W' ' :'* *4 ■^rl^-. - . . . , , . >- ' r<- ->^ -•.’ .' ' r . . ■ ' -.■*- ; ■' , ;^-;>y:v -v^N: ■, .,' - - ■•• e... ■' ■ . '■->' •> » • ' i’-. > -■ y ■Ji>'* * »j ’f ^ ) ’.' •' si V •‘/. ■ .. .i f:.- •V^ ■ -tw- ' V' ‘ s ■ * f ' :• C 81 ] ARTICHOKES. 1 lb. artichokes. | ^ pint Bechamel sance. Wash, peel, and rinse the artichokes, having a little vinegar or lemon juice in each water to preserve the colour. Cook in boiling salted water, with a few drops of vinegar or lemon juice added, for thirty minutes. Drain, dish, and coat with the Bechamel sauce. ASPARAGUS. 1 bunch asparagus. | A little oiled butter. 1 slice toast. Trim the hard ends of the asparagus, scrape lightly, and tie up in bundles according to the thickness. Cook till tender in sufficient boiling salted water to just cover the asparagus, from twenty to thirty minutes. Drain, dish on the toast, and serve with oiled butter or 6 I 82 ] mousseline sauce. An asparagus kettle should be used if possible. Note. — Too much water should not be used for boiling delicately flavoured vege- tables. BRUSSELS SPROUTS AU JUS. Trim and wash the sprouts, and cook in boiling salted water with a pinch of soda for five minutes. Drain, and put them on with the boiling stock. Cook till tender, about twenty minutes, dish neatly ; reduce the stock by quick boiling, and pour it round the sprouts. Note. — Carrots, turnips, cauliflower, etc., may be cooked in the same way. CAULIFLOWER AU GRATIN. Trim, wash, and boil the cauliflower. Drain it and put it on a fireproof dish. Make 1 lb. sprouts. I ^ pint boiling white stock. 1 cauliflower. 1 oz. butter. ^ oz. flour, 1 gill water. 2 oz. Parmesan cheese. Cayenne and salt. 1 tablespoonful cream. [ S8 J a thick sauce with the butter, flour, and water ; add the seasonings, cream, and half of the cheese, and coat the cauliflower with it. Sprinkle the remainder of the cheese over, and brown in a hot oven. Note. — Artichokes, parsnips, turnips, vege- table marrow, haricot beans, etc., may be served in the same way. CELERY. 1 head celery. | ^ pint Bechamel sauce. W ash and scrape the celery very thoroughly ; cut it into lengths, and tie it into bundles. Put them in a pan, cover with cold water, and bring to the boil; skim and strain off the water. This blanching removes the strong taste and whitens the celery. Put sufficient milk and water into a pan to almost cover the celery; add a pinch of salt. When boiling, put in celery and stew till tender, about one hour. Drain thoroughly; dish on a square of toast, and coat with the Bechamel sauce. [ 84 ] CUCUMBER. Peel the cucumber, and cut it in neat pieces ; scald it, and boil in white stock till tender, about ten minutes. Arrange in a dish, and coat with Bechamel, Hollandaise, or Soubise sauce

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