Garnish of Cucumbers in Scolops

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Cut three cucumbers into inch lengths; divide each piece, lengthwise, into two or more pieces, according to the size of the cucumber, so that, when trimmed, they should be rather larger in size than a shilling.
  2. In trimming them, first scoop out the seedy part with a small root-knife, then peel off the green rind and pare away the angles slightly, so as to give them a somewhat rounded appearance.
  3. Next, place them in a basin, with two spoonfuls of French vinegar and one of salt, and allow them to remain in this pickle or marinade for about a couple of hours.
  4. Then drain them on a sieve, and place them in a stewpan, with a pat of butter, a lump of sugar, and a ragout-spoonful of white consommé.
  5. Set them on a slow fire to simmer gently for half an hour, when they will be nearly done.
  6. Boil them down quickly to a glaze, and keep them separately, until they are wanted for immediate use.
  7. Then set them on the fire to boil, in order to absorb any moisture they may have thrown out, previously to adding a ragout-spoonful of Allemande, Béchamel, Suprême, or brown sauce, as the case may require.
Original Text
GARNISH OF CUCUMBERS IN SCOLLOPS. CUT three cucumbers into inch lengths; divide each piece, lengthwise, into two or more pieces, according to the size of the cucumber, so that, when trimmed, they should be rather larger in size than a shilling; in trimming them, first scoop out the seedy part with a small root-knife, then peel off the green rind and pare away the angles slightly, so as to give them a somewhat rounded appearance. Next, place them in a basin, with two spoonfuls of French vinegar and one of salt, and allow them to remain in this pickle or marinade for about a couple of hours, then drain them on a sieve, and place them in a stewpan, with a pat of butter, a lump of sugar, and a ragout-spoonful of white consommé; set them on a slow fire to simmer gently for half an hour, when they will be nearly done; boil them down quickly to a glaze, and keep them separately, until they are wanted for immediate use; then set them on the fire to boil, in order to absorb any moisture they may have thrown out, previously to adding a ragout-spoonful of Allemande, Béchamel, Suprême, or brown sauce, as the case may require.
Notes
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