Chapter XVIII · Vegetables and Farinaceous Products · No. 2124
2124—Concombres Farcis.—A
Cut the cucumbers into two-inch lengths; peel, parboil, and drain them. Then hollow them out to form small, round cases; set them side by side in a sautépan, and cook them in butter. When they are three-parts cooked, fill them with a raw, chicken forcemeat, effecting this operation by means of a piping-bag. The forcemeat should be slightly moulded in the cucumber cases.
Complete the cooking of the cucumber, gently, while poaching the forcemeat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2124, p. 644. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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