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 a 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