CUCUMBERS (Concombres)

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

For cucumber garnish

a good-sized cucumber, or two small ones ↝ Cucumber, raw [Other vegetables and combinations]
half an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
half a pint of poulette sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a pat of maitre d'hôtel butter ↝ Butter, NFS [Butter and animal fats]

For stuffed cucumbers

a farce made of pounded meat, and bread crumb, two-thirds of the former to one of the latter
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little minced shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
a well-whipped egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
white of egg ↝ Egg, white only, raw [Eggs and omelets]
tape
broth or milk ↝ Soup, broth [Soups, broth-based]

Instructions (11)

Take a good-sized cucumber, or two small ones; cut them lengthwise into quarters, remove the seeds, and peel off the green skin.
Cut them into pieces two inches long and one inch thick, and put them into a stew-pan with plenty of boiling water, half an ounce of butter, and a teaspoonful of salt.
Simmer them until three-parts done; then drain the liquid off, and turn the pieces of cucumber out upon a clean dish, cut each piece in half and cover them up.
Make half a pint of poulette sauce with la cuisson, put the pieces of cucumber into it, warm gently in the bain-marie, and serve.
Alternatively, the pieces may be simmered until cooked, then drained, piled up on a hot silver dish, and served with a pat of maitre d'hôtel butter melting over them.
This manner is very nice with a dish of Lamb cutlets.

Stuffed Cucumbers (Concombres Farcis)

Peel and half boil the cucumber, slice off a piece at one end, and pick out the seeds with a marrow-spoon.
Stuff the hollow thus formed with a farce made of pounded meat, and bread crumb, two-thirds of the former to one of the latter.
Season the farce with pepper and salt, a little minced shallot and parsley, and bind it with a well-whipped egg.
Fix on the end you removed with white of egg, and secure it with tape.
The cucumber can now be baked, or gently simmered in broth or milk which should be thickened and poured over it when done.

Original Text

CUCUMBERS (Concombres) may be cooked exactly as laid down for vegetable marrows. They form a most pleasing and delicate garnish for boiled fish, or cutlets, when dressing à la poulette as follows:—
Take a good-sized cucumber, or two small ones; cut them lengthwise into quarters, remove the seeds, and peel off the green skin. Cut them into pieces two inches long and one inch thick, and put them into a stew-pan with plenty of boiling water, half an ounce of butter, and a teaspoonful of salt. Simmer them until three-parts done; then drain the liquid off, and turn the pieces of cucumber out upon a clean dish, cut each piece in half and cover them up. Make half a pint of poulette sauce with la cuisson, put the pieces of cucumber into it, warm gently in the bain-marie, and serve.
Or, the pieces may be simmered until cooked, then drained, piled up on a hot silver dish, and served with a pat of maitre d'hôtel butter melting over them. In this manner they are very nice with a dish of Lamb cutlets.
Small cucumbers and marrows may be stuffed, and cooked as follows:—(concombres farcis) Peel and half boil the cu-cumber, slice off a piece at one end, and pick out the seeds with a marrow-spoon; stuff the hollow thus formed with a farce made of pounded meat, and bread crumb, two-thirds of the former to one of the latter. Season the farce with pepper and salt, a little minced shallot and parsley, and bind it with a well-whipped egg; fix on the end you removed with white of egg, and secure it with tape. The cucumber can now be baked, or gently simmered in broth or milk which should be thickened and poured over it when done.

Notes

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