Cucumbers a la Poulette

Ingredients

• a good sized cucumber
• half an ounce of butter
• a tea-spoonful of salt
• half a pint of poulette sauce

Method

1. 1

   Cut cucumber lengthwise, remove seeds, and peel.

2. 2

   Cut into pieces.

3. 3

   Boil in water with butter and salt until three parts done.

4. 4

   Drain, then warm in poulette sauce and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 87. The excerpt below is the record exactly as published.

half an ounce of butter ; add a table- spoonful of chopped parsley and serve. The ONION, (oignon,) can be made a good deal of either stuffed plainly, or with sheeps' kidneij, as I have described in my menus : indeed whether plainly boiled, or stewed, onions rarely fail to please those who are fond of them. A very presentable dish is " oignons au gratin^ made in this way : — boil them in milk till tender ; cut them up as finely as possible and mash them, pass through a w4re sieve, mix the pulp well, adding a coffee-cupful of cream, or milk enriched with the yolk of an egg, pepper, and salt. Put the puiSe into a shallow pie-dish, strew a layer of grated cheese over the surface, and bake for a few minutes till the top takes colour. You must, of course, butter the pie-dish, and also sprinkle a little melted butter over the cheese. Onions, if of a moderate size, can be served a la creme, a la hechamel, a VEspagnole, 8fc., and are invariably accept- able with the releve when so treated. Vegetable marrows, (courges a la moelle,) are very nice, and in their turn not to be passed over. I think the best way of cooking them is to steam, or bake them till all but done, then to lift, and drain them, removing the seeds, and shaping them into fillets, &c., as desired. You can then heat the fillets up in a previously made white, or brown sauce flavoured to taste, and serve them as soon 156 CULINARY JOTTINGS FOR MADRAS. as tender. Marrows should, of course, be peeled before steaming. The vegetables marro^v is also worthy of a place amongst entremets de legumes, when served " an gratin,^^ baked in layers, or fillets, in a little stock, and dusted over with grated cheese ; or as " heignets" : — partly cooked, and cut into convenient pieces, which should be dipped in batter, and fried a golden brown in boiling fat. An uncommon dish with a marrow is that called " mock whitebait" : — You parboil the marrow, and then cut it up into a number of pieces about the size of the whitebait, then roll them in flour, and fry them, at a gallop in seeth- ing fat ; lift them out and drain them when they turn a golden yellow, and serve witli a dust of cayenne, and limes, cut in quarters, handed round with brown-bread and butter. Carefully avoid the awful English custom of serving marrows on sodden toast. Cucumbers, (concomhre.?) may be cooked exactly as laid down for vegetable-marrows. They form a most pleasing and delicate garnish for boiled fish, or cutlets, when dressed a la poulette as follows : — Take a good sized cucumber, or two small ones ; cut them lengthwise into quarters, remove the seeds, and peel off the green skin. Cut them into pieces two inches long and one inch thick, and put them into a stew-pan with plenty of boiling water, half an ounce of butter, and a tea-spoonful of salt. Simmer them until three parts done ; then drain the liquor off, and turn the pieces of cucum- ber out upon a clean dish, cut each piece in half and cover them up. Make half a pint of poulette sauce

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