Cucumber a l'Espagnole
Ingredients
Directions
Prepare
Peel the cucumber and cut it into pieces 2 inches long and 1 inch wide.
Remove the seeds and sprinkle the pieces with salt.
Place the cucumber between two plates for 1 hour to drain.
Finish
Cover the cucumber with good brown stock.
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.
Explore the science
What each ingredient does
- Cucumber
- Forms the main body of the dish; salting and draining it removes excess water so it keeps a firmer texture.
The step that matters
Draining the salted cucumber. Salt draws water out of the cucumber by osmosis. Draining for the full hour removes that liquid, so the pieces stay firm and the stock is not diluted when it is added.
“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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