(2732). Cucumbers Fried, Breaded English Style And Fried A La Villeroi (Concombres Frits, Panes A L'Auglaise Et Frits A La Villeroi)

Fried

Cut some peeled cucumbers in slices a quarter of an inch thick by one and three-quarters inches in diameter; empty out the center seed parts with a three-quarter inch diameter tube; salt over for fifteen minutes, then drain, wipe, dip them in flour, and fry to a fine golden color in very hot frying fat.

Fried Breaded English Style

Cut the cucumbers in two-inch lengths and then once across in the center; peel, remove the inner seeds, round the corners, and cook them in salted water. Drain, wipe, immerse in beaten eggs, bread-crumb English style, and fry to a nice color, having fennel sauce (No. 463), served apart.

Fried A La Villeroi

Prepare and cook the cucumbers the same as the glazed ones (No. 2733), and cover with cold Villeroi sauce (No. 560); place on a baking sheet to cool; take them up with a thin knife; dip each piece in egg and bread-crumbs, fry to a good color, and dress on a folded napkin.

(2733). Cucumbers Glazed (Concombres Glaces)

Split some cucumbers crosswise into two-inch pieces, having them an inch and a half in diameter, and each of these lengthways and across to obtain four quarters; peel and remove the seeds; pare them into the shape of cloves, add garlic, and cook in salted water; drain, wipe on a cloth, and put them in a thin sautoir with melted butter to reduce their humidity, then pour off the butter, and moisten with some gravy (No. 404), letting this fall to a glaze.

(2734). Cucumbers Stuffed (Concombres Farcis)

Peel the cucumbers and cut them in inch lengths; empty each piece with a vegetable spoon (Fig. 91), retaining a quarter of an inch at the bottom; blanch, then cook in consomme (No. 189) and drain. Fry a little onion in butter, add some chopped mushrooms, evaporate their humidity, then throw in some chopped truffles and parsley, also a little gravy (No. 404); simmer and add soaked and well-pressed bread-crumbs and raw egg-yolks. Stuff the cucumbers with this, stand them on a dish, bestrew the cucumbers with bread-crumbs and a little grated parmesan, pour over melted butter and finish cooking brown in a moderate oven. Dress in a vegetable dish on a little half-glaze sauce (No. 413).