1499.—CUCUMBERS FOR GARNISH.
See Cucumber with Parsley Sauce. Recipe No. 1503.
1500.—CUCUMBERS, TO DRESS. (Fr—Concombres à l'Huile.)
Ingredients.—3 tablespoonfuls of salad-oil, 4 tablespoonfuls of vinegar, salt and pepper to taste, cucumber.
Method.—Pare the cucumber, cut it equally into very thin slices, cutting from the thick end; if commenced at the stalk, the cucumber will most likely have an exceedingly bitter and far from agreeable taste. Put the slices into a dish, sprinkle over salt and pepper, and pour over oil and vinegar in the above proportion; turn the cucumber about, and it is ready to serve. This is a favourite accompaniment to boiled salmon, and is a nice addition to all descriptions of salads.
Average Cost, from 6d. each. Obtainable all the year. Seasonable in April, May, June and July.
1501.—CUCUMBERS WITH EGGS. (Fr.—Concombres aux Oeufs.)
Ingredients.—2 large cucumbers, 1½ pints of white sauce (see Sauces), 3 hard boiled eggs, 1 tablespoonful of grated cheese, as many croûtes of fired bread and rolls of rice as there are pieces of cucumber, salt and pepper.
Method.—Pare the cucumbers, cut them into pieces 3 inches in length, and remove the centre with a vegetable cutter or a small knife. Stand them on end in a stewpan in a little hot stock or water, cover closely, and simmer gently until tender; the time required varies from 15 to 20 minutes, according to age of the cucumber. Rub the yolk of 1 egg through a wire sieve and put it aside, cut the remainder of the eggs into dice, add them to ½ a pint of hot white sauce, and when ready for use stir in the grated cheese. Have the rice rolls nicely fried, and the cucumber drained and on the croûtes ready to receive the mixture, which should be pressed lightly in, piled rather high, and garnished with yolk of egg. Dish in 2 close rows, arrange the rice rolls overlapping each other round the base, and serve the remainder of the sauce in a sauceboat.
Time.—Altogether, from 1¼ to 1½ hours. Average Cost. 2s. 9d. to 3s. 3d. Obtainable at any time.
Note.—This dish may be varied by substituting a macédoine of cooked vegetables for the eggs and cheese, or by filling the pieces of cucumber with a purée of any white vegetables, such as celery or artichokes, and garnishing the base with Tomatoes Farcies au Gratin or tomatoes stuffed with macaroni, cheese and white sauce, or tomatoes stuffed with mushrooms.
