Stuffed Cucumbers a la Rsine Blanche

Ingredients

• One or two large cucumbers
• ½ pint good white sauce
• 1 yolk of egg
• a little chili vinegar
• salt
• pepper
• cayenne
• chopped parsley
• 2 tomatoes
• some cold veal or chicken, or pork, finely minced

Method

1. 1

   Peel the cucumbers, and cut them into 2-inch lengths; boil them gently for eight minutes, take them up, and scoop out the centres.

2. 2

   Make a firm paste with the minced meat and ½ pint of the white sauce.

3. 3

   Season with the chili vinegar, salt, pepper, cayenne, and a little parsley; fill the cucumbers with this, piling the mixture high in peaks.

4. 4

   When filled, place them upright in the white sauce, and heat thoroughly.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 30. The excerpt below is the record exactly as published.

Stuffed Oucumbers a la Rsine Blanche. One or two large cucumbers, some cold veal or chicken, or pork, finely minced; J pint good white sauce, 1 yolk of egg, a little chili vinegar, chopped parsley and shalot, 2 tomatoes. Peel the cucumbers, and cut them into 2-inch lengths; boil them gently for eight minutes, take them up, and scoop out tho centres. Make a firm paste with the mince meat and J pint of the white sauce. Season with the chili vinegar, salt, pepper, and cayenne

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