How do I prepare cucumber and squash according to this recipe?

Peel them, halve them (split them), and remove the seeds. Salt the pieces, blanch them, and then give them a boil-up in white sauce — or fry and glaze them.

Can cucumber and squash be treated the same way?

Yes. The recipe from Henriette Schønberg Erken's 'Stor kokebok' (1914, p. 398) says that cucumbers and squash are cooked and treated the same way.

What is the dish used for?

It is used especially as a garnish on a platter, that is, as an accompaniment to other dishes.

Why are the pieces salted before cooking?

Salting draws out water and makes the pieces firmer and more flavorful before they are blanched and boiled up in sauce or fried.

Cucumbers and Squash (concombres et courges)

A base recipe from Erken (1914): cucumbers and squash are treated the same way — peeled, halved, seeded, salted, and blanched, then given a boil-up in white sauce or fried and glazed. Used especially as a garnish on a platter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 398 (falt i det fri)

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About the dish

An introductory base recipe for the section on cucumbers and squash, where Erken points out that they are treated the same and used especially as a garnish on the serving platter. The method continues on the next page in the original.

How to make it

1
Prepare
Peel the cucumber or squash, halve it lengthwise, and remove the seeds.
2
Salt and blanch
Sprinkle salt over the pieces and blanch them in boiling water.
3
Finish
Give the pieces a boil-up in white sauce, or fry them and glaze them in butter.
4
Serve
Use the pieces as a warm side dish or as a garnish on the serving platter.

Changes from the original

No quantities are given in the original; the ingredient list is therefore kept open with approximate amounts. The French parenthetical title has been retained.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 398) → Modernisert~92% av teksten endretfjernetlagt til

~~Agurker og græskar (concombres et courges). Agurker~~ 1 stk agurk eller gresskar (fast og ~~græskar kan kokes~~ fersk). 1 ts salt. 3 dl hvit saus (eller smør til steking og ~~behandles paa samme maate, benyttes særlig som pynt paa fater. Agurker~~ glasering). Skrell agurken eller ~~græskar skrælles, flækkes, kjerner uttages, saltes, blancheres, gives~~ gresskaret, del det på langs og ta ut kjernene.. Strø salt på bitene og blancher dem i kokende vann.. Gi bitene et ~~opkok~~ oppkok i hvit ~~saus~~ saus, eller ~~stekes~~ stek dem og ~~glasseres.~~ glaser dem i smør.. Bruk bitene som varmt tilbehør eller som pynt på anretningsfat.

Note til Modernisert

Ingen mengder er oppgitt i originalen; ingredienslisten er derfor holdt åpen med veiledende mengder. Fransk parentestittel er beholdt.

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Frequently asked questions

How do I prepare cucumber and squash according to this recipe?: Peel them, halve them (split them), and remove the seeds. Salt the pieces, blanch them, and then give them a boil-up in white sauce — or fry and glaze them.
Can cucumber and squash be treated the same way?: Yes. The recipe from Henriette Schønberg Erken's 'Stor kokebok' (1914, p. 398) says that cucumbers and squash are cooked and treated the same way.
What is the dish used for?: It is used especially as a garnish on a platter, that is, as an accompaniment to other dishes.
Why are the pieces salted before cooking?: Salting draws out water and makes the pieces firmer and more flavorful before they are blanched and boiled up in sauce or fried.

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