Concombres farcis (Stuffed Cucumbers)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Prepare the cucumbers as above, in barquettes or in tartlets.
  2. Blanch them, refresh them and marinate them.
  3. Garnish at will with a purée of any kind, a macédoine, a salad, and so on.

View on Foodymology