Cucumbers, With Cream Sauce

No. 623. - Pare half a dozen Cucumbers, slice them in half and scoop out the seeds. Then cut them in scallops, all the same size, and put them into a bowl with cold water, a little salt and some vinegar. Half an hour after this drain off the water and dry them on a napkin. Then put them into a flat saucepan with a piece of butter, and season them with salt, pepper, nutmeg and a pinch of sugar. Cover the saucepan and set it on a moderate fire. Let them cook slowly until they are tender, then drain off the butter and add four spoonfuls of Cream sauce. Toss the whole together gently, and dish them up with a little fine chopped parsley over them.

Cucumbers, Roulette

No. 624. - Prepare the Cucumbers the same way as in No. 623, but instead of Cream sauce add Allemande sauce. Before serving, add the juice of half a lemon. Dish them up nicely, and have pieces of bread cut into fancy shapes fried, then glaze them to garnish around the dish.

Cucumbers, Duchesse

No. 625. - Pare half a dozen Cucumbers, then cut them into quarters and scoop out the seed. Parboil them for two minutes in water lightly salted, to which add a little vinegar. Then immerse them in cold water and dry them on a towel, after which, put them in a flat saucepan with a little clarified butter. Season them with salt, pepper, nutmeg and a pinch of sugar, and put them on a brisk fire and fry them lightly on both sides (not letting the butter get browned). Then take them out with a small skimmer, without breaking them, and dish them up. Prepare separately a reduced Supreme sauce, in which add two spoonfuls of grated Parmesan cheese, and pour it over the cucumbers. Then serve.

Cucumbers, Spanish Style

No. 626. - Pare half a dozen Cucumbers. Slice them in halves and scoop out the seeds. Then cut the Cucumbers in scollops and parboil them for two minutes. Then immerse them in cold water. Dry them on a napkin and put them into a buttered flat saucepan, and season them with salt, pepper and a pinch of sugar. Then put on the lid and let them simmer until the moisture is reduced; after which add two spoonfuls of veal gravy and one of Espagnole sauce. Let them cook until tender, then dish them up, straining the gravy through a fine sieve into another saucepan. Reduce it to its proper consistency. Then take it off of the fire, and add a piece of butter and some fine chopped parsley, while stirring it until the butter is melted. Then pour it over the Cucumbers, and serve.

Stuffed Cucumbers, Spanish Style

No. 627. - Pare one dozen Cucumbers, slice them in halves, scoop out the seeds, and parboil the Cucumbers for two minutes. Immerse them in cold water and drain them on a napkin. Stuff them with a forced meat, made of the breasts of chickens, into which add some cooked fine herbs. Arrange the Cucumbers in neat order in a deep, flat saucepan, lined with thin slices of fat pork. Then moisten them with a clear Espagnole sauce or veal gravy, and cover each Cucumber with a thin slice of fat pork. Put the lid on the saucepan and set it into the oven to cook, basting them occasionally. When they are nicely glazed, dish them up and serve them with a reduced Madeira wine sauce.