Cucumber slices for Soup

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For cooking the cucumber slices
For finishing the cucumber slices
Instructions (15)
  1. Cut a fresh young cucumber into slices a quarter of an inch thick.
  2. Take out the outer skin with a plain round cutter.
  3. Remove the seeds with a smaller cutter.
  4. Put the rings thus formed in a saucepan with enough cold water to cover them and a pinch of salt.
  5. Let them cook till tender.
  6. Take them up on a sieve or cloth.
  7. Pour cold water over them carefully till they are cool.
  8. Let them drain, and when dry put them in a buttered sauté pan.
  9. Farce the centres alternately with red and white farce.
  10. Pour some boiling water in at the side of the sauté pan.
  11. Place this on the side of the stove and let the water re-boil.
  12. Draw the pan back a little, and let the rings remain till the farce is set.
  13. Take them up on a hair sieve.
  14. Pour a little warm water over them to rinse them.
  15. Use them.
Original Text
Cucumber slices for Soup.—Cut a fresh young cucumber into slices a quarter of an inch thick, take out the outer skin with a plain round cutter, and remove the seeds with a smaller cutter. Put the rings thus formed in a saucepan with enough cold water to cover them and a pinch of salt, and let them cook till tender; then take them up on a sieve or cloth, and pour cold water over them carefully till they are cool. Let them drain, and when dry put them in a buttered sauté pan, and farce the centres alternately with red and white farce; pour some boiling water in at the side of the sauté pan, and place this on the side of the stove and let the water re-boil, then draw the pan back a little, and let the rings remain till the farce is set, when they should be taken up on a hair sieve, a little warm water poured over them to rinse them, and then used.
Notes
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