Stuffed Cucumbers
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 14. The excerpt below is the record exactly as published.
Stuffed Cucumbers. Prepare a mince from the remains of cold meat, poultry, or fisli ; season it liiglily, and make it moist witli gravy. If a purely vege- tarian stuffing be desired, make it of bread- crumbs, parsley and cliives, butter and season- ing, and moisten witli a beaten Qg^. Pare a sliort tliick cucumber, and with a corer remove all the seedy interior ; press the stuffing into it until it be quite full. Melt a good-sized lump of butter in a stewpan, place the cucum- ber in it (if it will not go in without, cut it in two), put in an onion and a bunch of herbs, also a cup of water; cover up and stew gently for an hour or so. Remove to a dish, take out the onion and herbs, thicken the butter with a little potato flour, season it, add a spoonful of chopped parsley and a few drops of vinegar; let it boil, then pour over the cucumbers. Aubergines Farcies. Though but rarely seen, this vegetable is a most delicious one. Pare each one, and split them down length- wise ; remove the soft interior part. Melt a little butter, and place the half auber- gines to simmer in this. When slightly browned, VEGETABLES AND VEGETABLE DISHES. 41 remove them to a fireproof disli, and stir into tlie butter a teaspoouful of flour
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