Stuffed Cucumbers

Ingredients

• some thick cucumbers
• a cupful of milk or white stock
• chopped chicken or lamb
• cold boiled rice
• a tablespoonful of capers
• some chopped parsley
• the yolk of an egg
• the juice of a lemon

Method

1. 1

   Peel and split cucumbers lengthwise, scoop out seeds, and stuff with a mixture of chicken, rice, and herbs moistened with stock.

2. 2

   Place in a cooking pot with milk or stock and stew gently until tender.

3. 3

   Thicken sauce with flour, butter, egg yolk, and lemon juice, strain, and pour over cucumbers before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 93. The excerpt below is the record exactly as published.

Stuffed Cucumbers. Peel and split lengthwise some thick cucumbers, carefully scoop out the seeds, and stuff with a mixture made of chopped chicken or lamb, cold boiled rice, and herbs, moistened with white stock. Bring the halves together and place in an earth- enware cooking pot or enameled stewpan, add a cupful of milk or white stock, and stew very gently until quite tender. Remove the cucumbers, thicken the sauce with a little flour and butter, the yolk of an egg, and the juice of a lemon. Strain carefully, add a tablespoonful of capers and some chopped parsley

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