Stewed Cucumbers for Garnishing

Ingredients

• three large, fine cucumbers
• a pinch of salt
• half a pinch of pepper
• a tablespoonful of vinegar
• one sliced onion
• a pint of Espagnole sauce

Method

1. 1

   Peel and slice cucumbers, marinate with salt, pepper, vinegar, and onion for one hour.

2. 2

   Strain and cook in a saucepan with Espagnole sauce for twenty minutes.

3. 3

   Strain through a fine sieve for garnishing.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 237. The excerpt below is the record exactly as published.

Stewed Cucumbers for Garnishing. — Peel ana slice three large, fine cucumbers ; marinate them with a pinch of salt, half a pinch of pep- per, a tablespoonful of vinegar, and one sliced onion. Leave them in for one hour ; strain, and put the whole into a saucepan with a pint of Espagn- ole sauce (No. 151). Cook for twenty minutes ; strain through a fine sieve, and use for any garnishing required. 296 THE TABLE. 939. Spinach Blanched au Naturel.— Take a peck of fresh, sound spinach, cut off the stalks, pare neatly, wash it twice in plenty of water, lifting it out with the hands. Place it in boiling salted water, and boil it for fifteen minutes. Remove, and drain it thoroughly ; place it in cold water again, and let it cool. Lift and drain, pressing it well ; lay it on a wooden board, and hash it very fine. 940. Spinach a PAnglaise.— Proceed exactly the same as for No. 939, but the spinach must not be hashed ; when well drained put it into a saucepan with one ounce of butter ; mix well for five minutes, and it will be ready for any use desired. 941. Spinach a la Tieille Mode. — After the spinach is blanched and well chopped, as for No. 939, put it in a saucepan with an ounce of. butter and the third of a pinch of grated nutmeg. Stir with a wooden spoon, and cook for five minutes, adding an ounce of butter kneaded with two tablespoonfuls of flour, two tablespoonfuls of powdered sugar, and half a pint of milk. Stir frequently, and cook for ten minutes ; then serve, garnished with six sippets of bread fried in butter. 942. Spinach a la Maitre d'Hotel.— After blanching the spinach as for No. 939, and chopping it very fine, put it dry into a saucepan. Place it to simmer on a moderate fire, seasoning with a pinch of salt? half a pinch of pepper

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