Stuffed Cucumber 3 (Concombre Farci)

Ingredients

• 2 table-sps. bread-crumbs
• 1 table-sp. cooked ham or tongue
• A little stock
• 1 tea-sp. chopped parsley
• Grated lemon rind
• 1 cucumber
• 1 or 2 table-sps. bread-crumbs
• 5 or 6 croutons of bread
• A little sauce

Method

1. 1

   Choose a long straight cucumber, cut into 2-inch pieces, peel in strips, and scald in boiling salted water for 5 minutes.

2. 2

   Drain and scoop out seeds.

3. 3

   Prepare stuffing by mixing bread-crumbs, ham, parsley, and lemon rind with enough stock to moisten.

4. 4

   Fill cucumber pieces with stuffing, bake in a moderate oven until tender, removing paper before finishing to brown.

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, 3 (Concombre Farci) Stuffing. 2 table-sps. bread-crumbs. 1 table-sp. cooked ham or tongue. A little stock. 1 tea-sp. chopped parsley. Grated lemon rind. 1 cucumber. 1 or 2 table-sps. bread- crumbs. 5 or 6 croutons of bread. A little sauce

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