Cucumber Salad with Cheese a la Jeanetta

Ingredients

• a cup of grated American cheese
• two tablespoons of butter
• four olives
• one Spanish pepper
• two tablespoons of whipped cream
• a cucumber

Method

1. 1

   Peel cucumbers and cut into 1.5-inch pieces, scooping out the insides.

2. 2

   Soak in water with lemon juice and salt for 20 minutes.

3. 3

   For the filling, mix cheese and butter until creamy, add chopped olives and pepper, season, and fold in whipped cream.

4. 4

   Fill cucumber cups and garnish with truffle slices.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 48. The excerpt below is the record exactly as published.

Cucumber Salad with Cheese a la Jeanetta Salade de Concombre au Fro mage a la Jeanette Take a cucumber or cucumbers according to the number of people to be served; peel them with a fluted knife so it shows the peeling of the cucumber as well as the white part; cut them across in pieces of about an inch and a half in height and scoop them out, leaving a half inch for a bottom. Scallop the top edge and put them in water with some lemon juice, a little salt, and a piece of ice; leave them stand for about twenty minutes. In the meantime make the filling. To serve for six, take a cup of grated American cheese and add it to two tablespoons of butter; stir both together until creamy then add four olives and one Spanish pepper that has been finely chopped and pressed through the strainer; season it with cayenne pepper and salt; add to it two tablespoons of whipped cream

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