Stuffed Cucumbers Recipe

Peel two large, fine cucumbers, cut in half lengthwise, take out the

seeds. Scrape out carefully the soft part--with a small spoon--into a

saucepan. Peel and core a tart apple, chop fine with a small pickled

gherkin, take from this a good tablespoonful for the sauce and put one

side, then add the rest to the soft part of the cucumbers in the

saucepan. Let it simmer until tender, then add butter the size of an

egg, pepper and salt to taste, a few drops of onion juice, or the spoon

used for stirring the mixture may be rubbed with garlic, three

tablespoonfuls of grated bread crumbs, one egg beaten, stir all

together, and remove at once from the fire. Put the cucumbers in a

saucepan, cover with boiling water and cook gently until tender--about

ten or fifteen minutes; when nearly done add a tablespoonful of salt,

drain from the water, when cool enough stuff them with the dressing

already prepared and press into shape, brush with egg, sprinkle bread

crumbs over the top and a few tiny lumps of butter, place carefully in a

pan and bake a delicate brown.



FOR THE SAUCE, take the tablespoonful of apple and pickle reserved from

the stuffing, and add a teaspoonful of capers, chop all together as fine

as possible, make a cream sauce and add this mixture to it on the fire

and heat thoroughly. Place the cucumbers carefully on a platter and pour

the sauce around them.

Vote