Stuffed Cucumber

Ingredients

• the best green cucumbers
• salted water
• a gill of white stock
• 1 oz. of butter
• 2 peeled and sliced onions
• a pinch of castor sugar
• a bouquet-garni
• finely-chopped veal or chicken
• chopped mushrooms
• chopped parsley
• shallots tossed in butter

Method

1. 1

   Choose the best green cucumbers, peel and cut them into pieces about 1 in. in length, then with a column cutter take out the core and pips of each.

2. 2

   Blanch in salted water for a few minutes.

3. 3

   Drain on a sieve, and when cold arrange the pieces of cucumber upright in a saute-pan previously lined with thin slices of bacon.

4. 4

   Prepare a stuffing of finely-chopped veal or chicken, season well, mix with chopped mushrooms, parsley, and shallots tossed in butter, then fill the cucumbers with this stuffing.

5. 5

   Moisten with white stock, add butter, a bouquet-garni, and onions.

6. 6

   Season and braise for about 20 minutes, then drain, dish up, sauce over with Madere or Italienne sauce and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 45. The excerpt below is the record exactly as published.

Stuffed Cucumber. Choose the best green cucumbers, and as far as possible the same size. Peel and cut them into pieces about i in. in length, then with a column cutter take out the core and pips of each. Blanch in salted water for a few minutes. Drain on a sieve, and when cold arrange the pieces of cucumber upright in a saute-pan previously lined with thin slices of bacon. Prepare a stuffing of finely- chopped veal or chicken, season well, mix with chopped mushrooms, parsley, and shallots tossed in butter, then by the means of a forcing-bag fill the cucumbers with this stuffing. Moisten with a gill of white stock, add i oz. of butter, a bouquet-garni, and 2 peeled and sliced onions. Season with salt, pepper, and a pinch of castor sugar. Braise for about 20 minutes, then drain, dish up, sauce over with Madere or Italienne sauce and serve hot. Stuffed Cucumber Soup. After having prepared, stuffed, and braised the cucumbers as directed in the previous recipe, drain them and let get cold. Then divide each piece crossways into three parts, and place them in a little consomme. When serving, reheat carefully the 96 HOW TO COOK VEGETABLES. cucumbers, and put them into a hot soup tureen. Pour over some clear soup, to which add a handful of cooked peas, and also, if liked, some cooked asparagus points. Cucumbers a la Maitre d’ Hotel. Peel thinly 2 cucumbers ; cut them into rounds about £ in. thick ; put them in a basin, with 2 table- spoonsful of vinegar and a small quantity of salt. Let them remain for a few hours ; then take them up, put the pieces in a stew-pan, with an ounce of butter, season with pepper, grated nutmeg, and a pinch of sugar. Cook over a steady fire until they are tender ; pour off a little of the butter, add 2 tablespoonsful of white sauce ; simmer again for a few minutes. Dish up the cucumbers ; bind the sauce with 2 yolks of eggs, stir in a little cream, the juice of half a small lemon, and a dessertspoonful of chopped parsley. Pour the sauce over the dish, garnish with croutons of bread or fleurons, and serve. Stuffed Cucumbers a la Demi-Glace. Remove the rind of 2 large cucumbers, cut them into pieces 3 in. in length ; stamp out carefully the centre of each by means of a round cutter. Fill them with a stuffing made of cooked beef or veal and ham, finely minced, breadcrumbs, and an egg ; season with salt, pepper, chopped parsley, basil, and thyme. Wrap each in a thin slice of bacon, tie with string, and cook gently in a stew-pan, with a little stock, until quite tender. Take up, drain on a cloth, and trim the ends. Prepare a border of mashed potatoes on a round dish ; arrange the pieces en couronne on a border, or else in the centre, in the form of a pyramid. Sauce over with a reduced demi-glace or other brown sauce, into which a little chopped and blanched parsley and chervil has been incorporated. CUCUMBER. 97 Fried Cucumber. Peel 2 cucumbers, cut them into sections about i £ in. in length, and divide each piece in two. Take out the centre part of each, sprinkle over with salt, and let stand for about i hour. Wash well, then cook with 2 oz. of butter, a little stock, a teaspoonful of castor sugar, vinegar, cayenne, and a peeled onion. A J hour of cooking is sufficient. Drain the cucumbers on a cloth, and when ready to serve dip each in frying batter and fry in hot fat to a golden brown. Take up, drain, sprinkle with salt, dish up, garnish with parsley, and serve with tomato sauce, separately. Cucumber Cream Soup. Peel 3 or 4 cucumbers, cut them into small pieces, and take out the seedy part. Blanch, cool, and drain ; then put them in a stew-pan with 4 oz. of butter, moisten with a quart of white stock, and boil up . Skim and add the crumby part of 2 French rolls previously soaked in milk. Boil whilst stirring, then let it simmer for | hour. Pass the soup through a fine sieve, return to the stew-pan, and season with salt, pepper, and nutmeg. Just before serving add a gill of cream and 2 oz. of butter. If liked, 2 to 3 dozen ball shapes, cut from the cucumber cooked in salted water, may be added to the soup when serving. Cucumber Croustades. Cut half a loaf of bread into the shape of a croustade, about 3 in. high, fry it, and set on a dish. Peel 2 large cucumbers, cut each into pieces about 2 in. long, split them, scoop out the centre parts, place them in a stew-pan with 1 oz. of butter

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