964 Concombres à la Danoise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut cucumbers into sections and trim to the shape of Barquettes or small cases; fill the centres with a mixture composed of equal quantities of purée of smoked salmon, diced fillets of herring and chopped hard-boiled egg. Sprinkle the surface of the mixture with a little grated and chopped horseradish.

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