Garnish of Cucumbers Farcis

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (16)
  1. Cut three or more cucumbers into two-inch lengths.
  2. Scoop out the seeds and peel off the green rind.
  3. Pare away the sharp angles at the ends.
  4. Parboil them in water for three minutes.
  5. Plunge them in cold water.
  6. Put them to drain on a napkin.
  7. Fill up the cavities with some quenelle forcemeat of fowls.
  8. Garnish the bottom of a deep sauta-pan with some thin layers of fat bacon.
  9. Place therein the prepared cucumbers.
  10. Put a faggot of parsley and green onion in the centre.
  11. Cover the whole with layers of fat bacon.
  12. Moisten with some white consommé of chicken.
  13. Simmer very gently on a slow fire for about an hour.
  14. Just before the cucumbers are wanted for use, drain them on a napkin.
  15. Put them into another sauta-pan with their own liquor, freed from all grease, and afterwards reduced to a demi-glaze.
  16. Roll the cucumbers lightly in this glaze over a sharp fire, so as to cause the glaze to adhere to them, and thus give them a bright appearance.
Original Text
GARNISH OF CUCUMBERS FARCIS. CUT three or more cucumbers into two-inch lengths, with a vegetable-cutter, scoop out the seeds and peel off the green rind, pare away the sharp angles at the ends, and then parboil them in water for three minutes, plunge them in cold water, and put them to drain on a napkin; then fill up the cavities with some quenelle forcemeat of fowls. Next garnish the bottom of a deep sauta-pan with some thin layers of fat bacon; place therein the cucumbers thus prepared—and in the centre put a faggot of parsley and green onion; cover the whole with layers of fat bacon, and moisten with some white consommé of chicken. Let them simmer very gently on a slow fire for about an hour, and just before the cucumbers are wanted for use, drain them on a napkin, and then put them into another sauta-pan with their own liquor—freed from all grease, and afterwards reduced to a demi-glaze; just roll the cucumbers lightly in this glaze over a sharp fire, so as to cause the glaze to adhere to them, and thus give them a bright appearance. This kind of garnish of cucumbers is frequently used for whole entrées and removes, such as larded entrées of sweetbreads, fricandeaux, fillet of beef, carbonades, fowls, &c. &c.
Notes
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