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Stuffed Cucumbers I (concombres farcis)

Erken 1914: cucumbers are peeled, halved, filled with a meat farce, wrapped in pork fat and cloth, steamed tender in the oven, and cut into pieces. Served with brown sauce or as a garnish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 399 (falt i det fri)

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About the dish

From the chapter "Root Vegetables and Greens" in Henriette Schønberg Erken's "Stor kokebok" (1914). Stuffed cucumbers were a French-inspired decorative vegetable used both as a dish in its own right and as a garnish for meat dishes.

How to make it

  1. 1

    Prepare the cucumbers

    Peel the cucumbers, split them lengthwise, and scrape out the seeds.

  2. 2

    Fill

    Fill one half with meat farce and lay the other half on top as a lid.

  3. 3

    Wrap up

    Wrap the cucumbers in thin slices of pork fat and tie them up in a thin cloth.

  4. 4

    Steam

    Place them in a dish, cover with a lid, and steam them tender in a hot oven (about 180 °C (355 °F)) for roughly 40 minutes.

  5. 5

    Serve

    Remove the cloth and pork, cut the cucumbers crosswise into 4 cm tall pieces, and serve with brown sauce, or use them as a garnish for meat dishes.

Changes from the original

The original gives no quantities for cucumber, farce, and pork; estimated amounts have been added for one serving for 4. The method has been broken into steps and the language modernized. "Flesk" is interpreted as thin slices of bacon/streaky pork.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 399) → 1949 (korrekturlest, s. 440)~56% av teksten endretfjernetlagt til
agurker kjøtfarce flesk brun saus Agurkerne skrælles, flækkes, kjernerne uttages. (Concombres farcis.) Agurker kjøttfarse 50 gr. smør salt saus. Agurkene skrelles, flek kes, kjernene uttas. Den ene halvdel av agurken fyldes fylles med farce, farse, den anden annen halvdel lægges legges over. Agurkerne omvikles Agurkene om vikles med et stykke flesk, bindes ind inn i et stykke tyndt tynt tøi. Lægges Legges i form og dampes dam pes møre under lok lokk i varm ovn. Tøi og flesk fjernes, agurkerne agurkene skjæres tversover i 4 cm. høie stykker. Serveres med brun saus eller brukes som garniture paa garnityr på forskjellige kjøtretter. kjøttretter.

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Frequently asked questions

How do I prepare the cucumbers?
Peel the cucumbers, split them lengthwise, and remove the seeds. Fill one half with meat farce and lay the other half on top as a lid.
Why are the cucumbers wrapped in cloth and pork?
The pork wrapped around the cucumber adds fat and flavor, and the thin piece of cloth holds the two halves together so the filling doesn't fall out during steaming. Both the cloth and the pork are removed before serving.
How are they cooked and served?
The cucumbers are placed in a dish and steamed tender under a lid in a hot oven (allow around 75 minutes total). Then cut them crosswise into pieces about 4 cm tall and serve with brown sauce, or use them as a garnish for meat dishes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 399, where it is called concombres farcis.

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