Stuffed Cucumbers with Mousse of Mock Pate de Foie Gras

Ingredients

• two or three nice-sized cucumbers
• one cup of cream
• two tablespoons dissolved Cox’s gelatine
• salt to taste

Method

1. 1

   Peel cucumbers and cut a slice from the side.

2. 2

   Scoop out the insides, leaving a thin shell.

3. 3

   Simmer in salted water for 10-12 minutes until glossy.

4. 4

   Cool, then stuff with mousse of mock pate de foie gras.

5. 5

   Glaze with white aspic and serve on lettuce leaves, cut into pieces.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 223. The excerpt below is the record exactly as published.

Stuffed Cucumbers with Mousse of Mock Pate de Foie Gras Concombres a la Mousse de Fausse Pate de Foie gras Take two or three nice-sized cucumbers, not too large, all even size, according to the number of people to be served. Peel the cucumbers first, then peel with the French fluted knife; cut a little slice from the side of the cucumber; scoop out with the potato scoop, leaving only a thin shell; put in water with a little salt and let simmer slowly until it becomes nice and glossy — about ten to twelve minutes — well covered; leave in the juice until cold. When cold, remove the cucumbers from the water, carefully, so as not to let them break. Stuff with the mousse of mock fausse pate de foie gras [see recipe: Mousse of Mock Pate de Foie Gras a la Gimo]. Glaze with white aspic; serve on lettuce leaves; cut the cucumber in three or four pieces on a bias — place one a little lower than the other, to make it look artistic; garnish with chopped aspic and lettuce leaves. Serve with any kind of salad for luncheon or dinner. Mousse of Mock Pate de Foie Gras a la Hammond Mousse de Fausse Pate de Foie gras a la Hammond Glaze small individual fluted high moulds that are pointed at the bottom and wider at the top in the shape of a pyramid when turned out; decorate these moulds with cooked white of eggs and truffles AMERICAN COOK BOOK 153 alternately, leaving a round slice of truffle at the bottom with a strip of the white of cooked egg around; then glaze again; fill with mousse of mock pate de foie gras [see recipe: Mousse of Mock Pate de Foie Gras a la Gimo]; pour some aspic on top of the mould so the form will be full; leave in the icebox until cold and ready to serve. Dip in warm water; turn out on slices of tomatoes. Serve in the form of a ring on a platter with a heart of lettuce in the centre; garnish all around with chopped aspic and lettuce leaves. Just before serving, pour some French dressing right over the leaves. Serve as a complete salad dish for luncheon or dinner. Mock Pate de Foie Gras a la Charlotte Fausse Pate de Foie gras a la Charlotte Glaze charlotte moulds with white aspic and line them with cream — to one cup of cream, two tablespoons dissolved Cox’s gelatine and salt to taste

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