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Dessert

Cucumbers a LA Creme

A dish of boiled cucumbers simmered in béchamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cucumbers a LA Creme

Why it works: Cucumber and sauce are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,174 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cucumbers a LA Creme

Ingredients

Directions

Prepare

  1. Boil the cucumbers in salted water until tender.

  2. Drain the cucumbers well.

Make the dish

  1. Stew the cucumbers in the béchamel sauce for a few minutes.

  2. Serve the cucumbers in the béchamel sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cucumber + saucetop 21% of all pairs
    Smell alikemoderate
    Cooked together1,174 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cucumbers
Main vegetable; boiling softens them to a tender texture that absorbs the sauce.
Béchamel sauce
Creamy base that adds richness and coats the cucumbers.

The step that matters

Drain the cucumbers well. Water left on the cucumbers thins the béchamel sauce and dilutes its flavour. Thorough draining keeps the sauce thick and clinging when the cucumbers are stewed in it.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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