Concombres Farcis.—b
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Peel the cucumbers;
- split them open lengthwise, and empty them by means of a root-spoon.
- This done, parboil and drain without cooling them.
- Garnish each half-cucumber, level with the edges, with a chicken forcemeat, prepared with frangipan, and combined with a third of its weight of Duxelles.
- Reconstruct the cucumbers by placing the halves one against the other;
- wrap them each in a slice of bacon, and then in a piece of muslin, and finally string them.
- This done, braise them in the usual way.
- When they are cooked, remove their wrappings, and cut them into roundels the thickness of which is determined by the size of the piece of which they are the adjuncts.