1182. CUCUMBERS, A L'ESPAGNOLE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Cut the cucumbers into lengths of about two inches, scoop out all the seeds, pare off the skins, and trim them round and smooth at the ends.
  2. Parboil them in water and salt for five minutes, and then drain them upon a napkin.
  3. Fill each piece of cucumber with some quenelle farce-meat of chicken (No. 242).
  4. Place them in neat order in a deep sautapan, lined with thin layers of fat bacon, and cover them also with the same.
  5. Moisten with consommé, and set them to simmer very gently over a slow fire for about half an hour.
  6. When they are become quite tender, drain them upon a cloth, dish them up in a pyramidal form, pour some bright Espagnole sauce (No. 9) over them, and serve.
Original Text
1182. CUCUMBERS, A L'ESPAGNOLE. Cut the cucumbers into lengths of about two inches, scoop out all the seeds, pare off the skins, and trim them round and smooth at the ends; parboil them in water and salt for five minutes, and then drain them upon a napkin. Fill each piece of cucumber with some quenelle farce-meat of chicken (No. 242); then place them in neat order in a deep sautapan, lined with thin layers of fat bacon, and cover them also with the same; moisten with consommé, and set them to simmer very gently over a slow fire for about half an hour; when they are become quite tender, drain them upon a cloth, dish them up in a pyra- midal form, pour some bright Espagnole sauce (No. 9) over them, and serve.
Notes
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