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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 440) → 1914 (proofread, p. 399)~56% of the text changedremovedadded
(Concombres farcis.) Agurker kjøttfarse 50 gr. smør salt saus. Agurkene skrelles, flek kes, kjernene uttas. agurker kjøtfarce flesk brun saus Agurkerne skrælles, flækkes, kjernerne uttages. Den ene halvdel av agurken fylles fyldes med farse, farce, den annen anden halvdel legges lægges over. Agurkene om vikles Agurkerne omvikles med et stykke flesk, bindes inn ind i et stykke tynt tyndt tøi. Legges Lægges i form og dam pes dampes møre under lokk lok i varm ovn. Tøi og flesk fjernes, agurkene agurkerne skjæres tversover i 4 cm. høie stykker. Serveres med brun saus eller brukes som garnityr på garniture paa forskjellige kjøttretter. kjøtretter.

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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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