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Cucumbers, Stuffed

A cucumber stuffed with forcemeat or sausage meat, simmered in white stock and topped with Sauce Yeiite and white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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, Stuffed

Ingredients

Directions

Prepare and cook

  1. Remove seeds from the cucumber and stuff it with forcemeat or sausage meat.

  2. Tie the cucumber and simmer in enough white stock to cover until cooked.

  3. Heat the meat in a jar placed in boiling water for a few minutes before using.

Sauce and serve

  1. Pour Sauce Yeiite over the stuffed cucumber, ensuring it is thick enough to cover.

  2. Add a little white sauce around the cucumber and sprinkle with finely chopped cucumber peel.

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.

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).

  2. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  3. Cucumber + meattop 24% of all pairs
    Smell alikemoderate
    Cooked together323 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Cucumber
Forms the hollow case that holds the stuffing and softens as it cooks.
Forcemeat or sausage meat
Fills the cucumber, adding savoury flavour and a firm, cohesive texture when cooked.
White stock
Keeps the cucumber moist and adds savoury flavour as it simmers.
White sauce
Adds a smooth, creamy coating that gives moisture and richness to the finished dish.

The step that matters

Simmer the tied cucumber gently in stock. Keeping the stock at a gentle simmer cooks the cucumber through and keeps it tender. Hard boiling can break the skin and let the filling escape.

Swap the cucumber

How well each one fits the dish's main ingredients (meat, sauce):

  1. Mustardfits better
  2. Shallotfits better
  3. Horseradishfits better
  4. Cucumberthe original

Fit is the average pairing score against meat, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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