Stuffed Cucumber with Roquefort Cheese a la Walde

Ingredients

• quarter pound roquefort cheese
• four tablespoons dissolved Cox’s gelatine
• one tablespoon butter
• three-quarters cup whipped cream
• some green coloring to color it the shade of the roquefort cheese
• cayenne pepper to taste
• salt to taste

Method

1. 1

   Stir butter and cheese to a cream, add the gelatine, then the coloring, cayenne pepper, and salt to taste; last add the whipped cream.

2. 2

   Put in a paper bag with a fancy tube and fill the cucumber.

3. 3

   Put the cover on, then sprinkle with very finely chopped parsley.

4. 4

   Put in icebox until very cold.

5. 5

   When ready to serve, dip a knife in boiling water and cut the cucumber in thick slices.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 405. The excerpt below is the record exactly as published.

four tablespoons dissolved Cox’s gelatine, one tablespoon butter, three-quarters cup whipped cream, some green coloring to make it the shade of the cheese. How to Make It. Stir butter and cheese to a cream, add the gelatine, then the coloring, cayenne pepper and salt to taste; last add the whipped cream. Put in a paper bag with a fancy tube and fill the tomatoes. Garnish with a strip of Spanish pepper between the tomato and the filling, and with a little flower of truffles on the top; garnish with the heart of a lettuce in the centre and chop¬ ped aspic. Serve with the salad for lunch, dinner, or supper. Stuffed Cucumber with Roquefort Cheese a la Walde Concombre farci de Roquefort, a la Walde Select large cucumber — one is sufficient for four to five persons. First peel, then peel with the fluted knife; cut a strip, about half inch wide, from the side; then scoop out carefully with the small potato scooper, leaving just the outside of the cucumber perfectly hollow. Then fill with the roquefort cheese. Filling. Quarter pound roquefort cheese, four tablespoons THE SWEDISH, FRENCH, dissolved Cox’s gelatine, one tablespoon butter, three-quarters cup whipped cream, some green coloring to color it the shade of the roquefort cheese. How to Make It. Stir butter and cheese to a cream, add the gelatine, then the coloring, cayenne pepper and salt to taste

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