366. The same with Cucumbers

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

main

about four nice fresh cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
about thirty of them ↝ Cucumber, raw [Other vegetables and combinations]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of eschalot
the same of sugar ↝ Sugar, NFS [Sugars and honey]
a quart of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a little sugar ↝ Sugar, NFS [Sugars and honey]
half a gill of good cream sauce ↝ Cream sauce, for use with vegetables [Not included in a food category]

serving suggestions

mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
quenelles as above
the tongue ↝ Tongue [Liver and organ meats]

alternative vegetables

Cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
sprue grass ↝ Beef, grass-fed, ground, raw [Beef Products]
Jerusalem artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
Brussels sprouts ↝ Brussels sprouts, raw [Vegetables and Vegetable Products]

Instructions (8)

Cut about four nice fresh cucumbers into lengths of two inches, peel and divide them down the middle, take the seedy part out, trim the corners.
Put about thirty of the prepared cucumbers into a stewpan, with two ounces of butter, a spoonful of eschalot, and the same of sugar.
Lay on a very slow fire for half an hour, or till tender.
Lay the cooked cucumbers on a border of mashed potatoes, with quenelles as above, and place the tongue between.
In another stewpan, put a little butter and the trimmings of the cucumbers.
Add a quart of white sauce to the trimmings, boil and pass through a tammy.
Add a little sugar, or other seasoning if required, to the sauce.
Finish with half a gill of good cream sauce over all except the tongue, which should be glazed.

Original Text

366. The same with Cucumbers.—Cut about four nice fresh cucumbers into lengths of two inches, peel and divide them down the middle, take the seedy part out, trim the corners, put about thirty of them into a stewpan, with two ounces of butter, a spoonful of eschalot, and the same of sugar; lay on a very slow fire for half an hour, or till tender; lay them on a border of mashed potatoes, with quenelles as above, and place the tongue between; in another stewpan you have put a little butter, and the trimmings of the cucumbers, then add a quart of white sauce, boil and pass through a tammy, adding a little sugar, or other seasoning if required, and finish with half a gill of good cream sauce over all except the tongue, which glaze. Cauliflower, sprue grass, Jerusalem artichokes, or Brussels sprouts, like the turkey, make excellent and inviting dishes.

Notes

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