Chapter XVIII · Vegetables and Farinaceous Products · No. 2122
2122—Concombres à la Crème
Peel, and cut the cucumber to shapes resembling olives; parboil and drain these pieces. This done, three-parts cook them in butter; moisten with boiling cream, and finish the cooking in reducing the cream. At the very last moment add a little Béchamel sauce with the view of slightly thickening the preparation, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2122, p. 644. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →