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Stuffed Cucumbers II (concombres farcis)

Erken 1914: cucumber pieces are peeled, parboiled, hollowed into little cups, finished in butter, filled with raw chicken farce, and baked about 10 minutes in the oven.

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 Erken's "Stor kokebok" (1914). This finer variant shapes the cucumber into small "cups" filled with raw chicken farce — a typical French restaurant technique of the era.

How to make it

  1. 1

    Cut and peel

    Cut the cucumbers into 5 cm tall pieces and peel them.

  2. 2

    Parboil

    Cook the pieces half-tender in salted water and set them on a cloth to drain.

  3. 3

    Hollow out

    Hollow out the pieces so they become small round cups.

  4. 4

    Finish in butter

    Place the cups in a pot (cocotte) with the butter and let them finish cooking until tender.

  5. 5

    Fill

    Fill the cups with raw chicken farce piped through a pastry bag.

  6. 6

    Bake

    Set the cups on greased paper on a greased tray and bake in a not-too-hot oven (about 170 °C (340 °F)) for around 10 minutes.

  7. 7

    Serve

    Lift them carefully onto the serving platter and serve with sauce.

Changes from the original

Ingredient amounts for cucumber and farce are estimated, as the original merely lists them without measures. The butter amount in the list (50 g) and in the text (100 g) has been combined into about 100 g for cooking. The steps have been separated out and the language modernized; "cocotte" is kept as pot/ovenproof dish.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 399) → Modernised~88% of the text changedremovedadded
2 stk agurker kjøtfarce 50 gr. smør salt saus. Agurkerne skjæres (faste). 300 g rå hønsefarse (finmalt kyllingfarse). 100 g smør. 1 ts salt. 4 dl saus (til servering). Skjær agurkene i 5 cm. høie stykker, disse skrælles cm høye stykker og halvkokes, lægges op paa et klæde. Uthules skrell dem.. Kok stykkene halvmøre i form av smaa saltet vann og legg dem opp på et klede for å renne av.. Hul ut stykkene så de blir små runde kasser; lægges kasser.. Legg kassene i en cocotte gryte (cocotte) med 100 gr. smør; naar de er kokt færdige, fyldes de smøret og la dem bli ferdigkokte og møre.. Fyll kassene med raa hønsefarce, rå hønsefarse presset gjennem sprøitepose. Agurkkasserne sættes paa et gjennom sprøytepose.. Sett kassene på smurt papir, som lægges paa papir på en smurt plate, sættes plate og stek i en ikke for varm ovn (ca. 170 °C) i ca. omkring 10 minutter. Lægges forsigtig minutter.. Løft dem forsiktig over paa anretningsfatet. på anretningsfatet og server med saus.

Note on Modernised

Ingrediensmengder for agurk og farse er anslått, da originalen bare lister dem uten mål. Smørmengden i listen (50 g) og i teksten (100 g) er slått sammen til ca. 100 g til stekingen. Trinnene er skilt ut og språket modernisert; «cocotte» beholdes som gryte/ildfast form.

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Frequently asked questions

How do I prepare the cucumbers before filling?
Cut the cucumbers into pieces about 5 cm tall, peel them, and parboil them. Set them on a cloth and hollow them out so they become small round "cups." Then place them in a cocotte with butter and cook them until done.
What are the cucumber cups filled with, and how?
They are filled with raw chicken farce (meat farce) piped in through a pastry bag once the cucumbers are cooked through.
How long should they stay in the oven?
Set the filled cucumber cups on greased paper on a greased tray and bake them in a not-too-hot oven for about 10 minutes. Then lift them carefully onto the serving platter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 399. There the dish is called "Stuffed Cucumbers II" (concombres farcis) and served with sauce.

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