965 Concombres Farcis

Stuffed Cucumbers

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the cucumbers into shapes as in the previous recipe. Blanch, refresh, drain and marinate them with oil and vinegar for a few minutes. Fill the centres with a suitable purée, Macédoine or salad etc.