Cucumbers a la Elvira

Ingredients

• one long narrow cucumber
• three spoons of butter
• a green pepper that is finely chopped
• two teaspoons of finely chopped parsley
• some lemon juice
• pepper
• salt
• three tomatoes
• a small head of lettuce

Method

1. 1

   Peel cucumber, scoop out a strip, and stuff with a mixture of butter, green pepper, parsley, lemon juice, pepper, and salt.

2. 2

   Replace the strip and chill.

3. 3

   Slice thinly.

4. 4

   Line a salad bowl with lettuce, arrange sliced tomatoes, and top with stuffed cucumber slices.

5. 5

   Drizzle with French dressing and garnish with green pepper.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 32. The excerpt below is the record exactly as published.

Cucumbers a la Elvira Salade de Tomates aux Concombres a V Elvira Peel one long narrow cucumber, cut a long strip out from the side of the cucumber, scoop it out, just leaving the solid part of the cucumber and stuff with green pepper. Stir three spoons of butter to a cream; add to it a green pepper that is finely chopped with two teaspoons of finely chopped parsley; season it with some lemon juice, pepper, and salt. Fill the cucumber and put the piece cut out back to its place; leave on the ice until hard, then dip a knife in hot water and slice the cucumber in thin slices. Line the salad bowl with chopped lettuce; cut in thin slices three tomatoes that first have been peeled and arrange them in the salad bowl, high in the center and lower at the sides; raise all around the stuffed slices of cucumbers one resting on top of the other. Pour some French dressing over the tomatoes and sprinkle it with finely chopped green pepper and in the center put the small heart of the lettuce. This is a very refreshing and delicious salad and is served with any kind of hot or cold fish or cheese dishes. Tomato Salad with Celery a la Barnegat Salade de Tomates au Celeri a la Barnegat Secure nice even medium-sized tomatoes, put them in hot water, remove the skin carefully not to cut the tomatoes at all, then cut the tomatoes in halves across and scoop them out, leaving space for the filling; sprinkle them with finely chopped parsley and fill. Spread on top of them thick mayonnaise dressing and sprinkle them with finely chopped green and red peppers; put in each a handle of green and red peppers. Place them on lettuce leaves in the form of a ring on a platter with the heart of the lettuce in the center and sprinkle the lettuce with some well-seasoned French dressing just before serving. Filling. Scrape nice white celery, put it in ice-water until it becomes crisp, cut it in very small dices and to one cup of celery mix one spoon of mayonnaise dressing. Tomato Salad with Green Pepper a la Laura Salade de Tomates au Piments a la Laura For Six Persons Six small tomatoes, one cup of mayonnaise dressing well sea¬ soned, a small head of lettuce

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