Jarioles de Concomhres a la Mena

Ingredients

• 1 medium-sized cucumber
• ^ oz. of butter
• 2 eggs
• 1 gill stock
• pepper, salt, and nutmeg
• 1 tablespoonful cream
• 1 small truffle
• tomato sauce {No. 271}

Method

1. 1

   Peel cucumber, cut in half, remove seeds, cut remainder into pieces.

2. 2

   Cook with butter, add stock and salt; cook till tender, rub through a sieve.

3. 3

   Beat eggs, strain into pulp, season, and mix well.

4. 4

   Prepare buttered dariole moulds, fill with custard, poach till firm, unmould, sauce with tomato sauce, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 386. The excerpt below is the record exactly as published.

a medium-sized cucumber, cut it into |-inch slices, remove the centre portion by means of a column-cutter. Blanch the slices in slightly salted water for ten minutes and drain on a sieve. Place them on a saute-pan or flat dish, and fill the centre with some liver forcemeat or salpicon of ham. This is best done by the use of a large forcing-bag with a plain tube attached. Prepare a nice light frying batter and let it stand till wanted. Dip each cucumber cube into the frying batter ; see that it is completely coated with batter, then fry in hot fat a golden colour. Drain carefully, sprinkle with fine salt and a little cayenne or paprika pepper, dish up neatly, and serve hot. 1360. JJarioles de Concomhres a la Mena. — 1 medium- sized cucumber, ^ oz. of butter, 2 eggs, 1 gill stock, a few drops spinach dressing, pepper, salt, and nutmeg, 1 tablespoonful cream, 1 small truffle, tomato sauce {No. 271

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