Chapter XI · Hors-d’Œuvres · No. 329d
Built upon: No. 314BarquettesNo. 273BlanchingsNo. 168Cooked Marinade for Venison
329d—Cucumber à la Danoise
Cut the cucumber to the shape of small cassolettes or No. 314, Barquettes, No. 273, Blanchings and No. 168, Cooked Marinade for Venison them.
Garnish with a preparation composed of a purée of salmon mixed with fillets of herring and chopped, hard-boiled eggs in equal quantities.
Sprinkle a little chopped horse-radish over the garnish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 329d, p. 149. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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