Chapter XI · Hors-d’Œuvres · No. 331
331—Cucumber Salad
Carefully peel the cucumbers, cut them into two lengthwise, remove their seeds, and mince finely. Place them in a bowl, sprinkle with table-salt, and leave them to exude their vegetable moisture for twenty-five minutes. This done, drain them, press them in a towel, season with pepper, oil, and vinegar, and add some chopped chervil.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 331, p. 149. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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