RECOMMENDED RECIPES
SOME CUCUMBER DISHES Cucumbers are in full season now, and reasonable in price, therefore some recipes for their special use will be welcome to housekeepers. Cucumber "au blanc."—ln this French recipe peel the cucumbers, and cut each into quarters. Remove the seeds carefully, and place the cucumbers to soak in cold water for 30 minutes. Then drain them, and cook until tender in a saucepan of bgiling water slightly salted flavoured with a tablespoonful of vinegar. When cooked drain thoroughly, and place on a hot entree dish. Pour over them a rich white sauce, made with a tablespoonful of butter, a dessertspoonful of flour, and a teacupful of milk,.seasoned with pepper, salt, and a little grated lemon rind. The addition of the yolk of one egg gives au attractive deep ivory tint to this saiico. Serve garnished with tiny triangles of toast, and take to table at once before the cucumber gets "watery." Cucumbers in Mayonnaise.-—Follow the same'recipe, but mask them with a thick boiled mayonnaise dressing (without oil) in place of the cream sauco. Serve very hot. Cucumbers "Farciti."—This is a favourite Italian dish. Choose some cucumbers of about equal size, and after peeling them cut each in half lengthways, and remove the seeds very carefully with a knife or sharp-pointed spoon. Put to soak in cold water for a time, and then drain p.nd dry thoroughly in a cloth. Have ready some nicely flavoured stuffing, made with a little minced white meat, a spoonful or two of finely shopped ham or cooked | bacon, a tablespoonful of diced and cooked onion, some soft white breadcrumbs, pepper, salt, and yolk of egg to bind. Put some of this in the centre cavity in each piece of cucumber. Place the cucumbers in a piedish or casserole, and pour in half an inch of stock. Sprinkle the surface of each piece with dried crumbs.. Cover the dish and cook in a moderate oven until tender, adding a little more stock as required. When, tender, lift carefully on to a hot dish,
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Bibliographic details
Evening Post, Volume CV, Issue 23, 28 January 1928, Page 15
Word Count
341RECOMMENDED RECIPES Evening Post, Volume CV, Issue 23, 28 January 1928, Page 15
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