Stuffed Cucumbers

Ingredients

• Cut your cucumbers into slices about two inches thick
• line a tin or plated dish with slices of bacon cut very thin
• moisten with two tumblersful of stock
• Take a quarter of a pound of butter
• and an ounce of flour
• two tablespoonsful of meat glaze

Method

1. 1

   Bake for twenty minutes in a slow oven; when done, drain the cucumber, take off the slices of bacon, and dish up, covered with the sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 80. The excerpt below is the record exactly as published.

Stuffed cucumbers. Tarte aux fraises. Strawberry tart. Stuffed cucumbers. Cut your cucumbers into slices about two inches thick, do not use the ends ; peel, and remove all the pips, scald for ten minutes, dip into cold water, and drain; line a tin or plated dish with slices of bacon cut very thin ; stuff the cucumber-rings with forcemeat (see 24th of July), wrap up in slices of bacon, which tie round with a string; moisten with two tumblersful of stock, and bake for twenty minutes in a slow oven; when done, drain the cucumber, take off the slices of bacon, and dish up, covered with the following sauce :—Take a quarter of a pound of butter and an ounce of flour, brown and moisten with stock and two tablespoonsful of meat glaze

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