Petites Bouchées de Concombre h, I'Indienne

Ingredients

• I large-sized cucumber
• i lemon
• ^ oz. curry powder
• a pinch of saffron
• 4 oz. cooked chicken
• J gill white sauce
• 8 small preserved mushrooms
• J lb. rice
• i oz. butter
• I shallot
• 2 oz. ham
• 2 egg-yolks
• gill cream
• seasoning

Method

1. 1

   Cut the cucumber into 1.5-inch thick slices, stamp out the rind, and blanch in salted water.

2. 2

   Cook rice in salted water with lemon juice, drain, and mince half.

3. 3

   Fry shallot in butter, add curry powder, then mix with minced ham, chicken, saffron, seasoning, and cream.

4. 4

   Fill cucumber shapes with the mixture, top with mushroom heads, cover, and cook in the oven for 15 minutes.

5. 5

   Unmould rice shapes, arrange on a dish, and serve with cucumbers.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 10. The excerpt below is the record exactly as published.

Petites Bouch^es de Concombre h, I'Indienne (Cold). (Cucumber 6ouch6es.) I large-sized cucumber, i lemon, ^ oz. curry powder, a pinch of saffron, 4 oz. cooked chicken, J gill white sauce, 8 small preserved mushrooms, J lb. rice, i oz. butter, I shallot, 2 oz. ham, 2 egg-yolks, \ gill cream, seasoning

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