Spruitjes en Komkommers (Brussels Sprouts with Cucumbers)

Ingredients

• a fresh cucumber
• two teaspoonfuls of sugar
• one ounce of butter
• a little chopped shallots
• a border of mashed potatoes
• boiled Brussels sprouts
• a good thin Dutch sauce
• bechamel sauce

Method

1. 1

   Prepare cucumber, toss with sugar, butter, shallots, and cook for 10 minutes.

2. 2

   Serve on mashed potatoes with Brussels sprouts and sauces.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 91. The excerpt below is the record exactly as published.

Spruitjes en Komkommers. (Brussels Sprouts with Cucumbers.) Get a fresh cucumber, cut in pieces about two inches long, peel, then cut off the outside flesh, and divide into three or four slices according to the size, leaving the seeds in one piece in the middle, and trimming off all the edges neatly. Put into a saucepan two tea- spoonfuls of sugar, one ounce of butter, a little chopped shallots, and the cucumber ; toss them over a moderate fire for ten minutes without breaking, and keep them quite white. Place them neatly upon a border of mashed potatoes, and make a pyramid in the centre HOLLAND with boiled Brussels sprouts. Pour over the cucumber a good thin Dutch sauce, and over the sprouts bechamel sauce

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