Stuffed Cucumbers a la Demi-Glace

Ingredients

• 2 large cucumbers
• cooked beef or veal
• ham
• breadcrumbs
• an egg
• salt
• pepper
• chopped parsley
• basil
• thyme
• a little stock

Method

1. 1

   Remove the rind of 2 large cucumbers, cut them into pieces 3 in. in length; stamp out the centre of each by means of a round cutter.

2. 2

   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.

3. 3

   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.

4. 4

   Take up, drain on a cloth, and trim the ends.

5. 5

   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.

6. 6

   Sauce over with a reduced demi-glace or other brown sauce, into which a little chopped and blanched parsley and chervil has been incorporated.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 46. The excerpt below is the record exactly as published.

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

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