4082 Concombres à la Crème

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Peel the cucumber, cut into pieces and trim olive shape. Blanch and drain them, then stew in butter until almost cooked. Moisten with boiling cream and finish cooking whilst the cream reduces.

At the very last moment, add a little Sauce Béchamel to slightly thicken then serve in a deep dish.