Stuffed Cucumber 2 (Concombre Farci)

Ingredients

• 1 cucumber
• 2 or 3 oz. cooked meat
• 1 dessert-sp. chopped onion
• 1 yolk of egg
• 2 oz. cooked rice
• 1 tea-sp. chopped parsley
• Lemon juice
• Salt, pepper
• f pt. stock
• Brown or tomato sauce

Method

1. 1

   Choose a straight, plump cucumber, cut in half lengthwise, and scoop out seeds.

2. 2

   Sprinkle inside with salt and drain.

3. 3

   Prepare stuffing by mincing meat and mixing with rice, parsley, onion, and seasoning, binding with yolk of egg.

4. 4

   Stuff cucumber and bind with tape.

5. 5

   Place in a baking dish with stock, cover, and bake until tender, basting occasionally.

6. 6

   Serve with tomato or brown sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 228. The excerpt below is the record exactly as published.

Stuffed Cucumber, 2 (Concombre Farci) 1 cucumber. 2 or 3 oz. cooked meat. 1 dessert-sp. chopped onion. 1 yolk of egg. 2 oz. cooked rice. 1 tea-sp. chopped parsley Lemon juice. Salt, pepper, f pt. stock. Brown or tomato sauce

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