Stuffed Cucumber with Mousse of Lobster a la Breta
From The Swedish, French, American cook book, 1918
Serves 2
Serve with lobster supreme or allemande sauce flavored with sherry.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 159. The excerpt below is the record exactly as published.
Stuffed Cucumber with Mousse of Lobster a la Breta Concombre farci de Mousse de Homard, a la Breta Select nice young large cucumbers; peel with the fluted knife; cut a space on one side three inches long and one inch wide; re¬ move the piece and scoop out all the seeds and inside of it with the small potato scooper, leaving a thin shell; put the cucumber in a pan with some water and a little salt to cook; when cooked, leave in the juice until cold; remove carefully on to a buttered pan; fill with lobster mousse [see recipe: Mousse of Lobster]; put the cover on that has also been cooked, turning the cucumber upside down, the cover down and the uncut side up. Rub some white of egg from one end of the cucumber to the other and on top of that put a row of chopped truffles
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