Stuffed Cucumbers
From The Boston Cooking-School Cook Book (1926).
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A historical recipe
The Boston Cooking-School Cook Book, by Fannie Merritt Farmer (1926).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Wipe and pare three cucumbers, cut in halves crosswise, remove seeds, and let stand in cold water thirty minutes.
- Drain, wipe, and fill with force-meat, using recipe for Chicken Force-meat I or II, substituting veal for chicken.
- Place upright on а trivet in a saucepan.
- Half surround with White Stock, cover, and cook forty minutes.
- Place on thin slices of dry toast, cut in circular shapes, and pour around one and one-half cups Béchamel Sauce.
- Serve as a vegetable course or an entrée.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander