Stuffed Cucumbers

Ingredients

• six small cucumbers
• a pinch of salt
• half a pinch of pepper
• a glassful of white wine
• two cloves
• a spoonful of dripping from any kind of roast
• half a pint of Madeira sauce

Method

1. 1

   Peel and pare cucumbers, cut off lower ends, and empty them with a vegetable spoon.

2. 2

   Place in acidulated water, rinse, and parboil for three minutes.

3. 3

   Fill with cooked forcemeat, season, and cook gently in a sautoire with pork-skin, wine, cloves, and dripping for twenty minutes.

4. 4

   Serve with Madeira sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 237. The excerpt below is the record exactly as published.

Stuffed Cucumbers. — Peel six small cucumbers, pare them care- fully and shapely ; cut off the lower ends, and with a vegetable-spoon empty them, after extracting all the seeds. Place them in slightly acid- ulated water ; rinse them well, and parboil them in boiling water for-three minutes. Remove them, and put in cold water to cool. Drain them, and fill the insides with a cooked forcemeat made of the breasts of chickens (No. 226). Line a sautoire with slices of pork-skin ; add the cucumbers, season with a pinch of salt and half a pinch of pepper, a bouquet (No. 254), a glassful of white wine, two cloves, and a spoonful of dripping from any kind of roast. Cover with a piece of buttered paper, and place it in a slow oven to cook gently for twenty minutes. When done, transfer them carefully to a hot dish ; free them entirely from any fat, pour half a pint of Madeira sauce

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