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Cucumbers a LA Creme

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

Cook the cucumbers

  1. Boil the cucumbers in salted water until tender.

  2. Drain the cucumbers well.

Finish in the sauce

  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 its texture so it becomes tender enough to eat.
Béchamel sauce
Creamy, rich sauce that coats the cucumbers and adds body and flavour.

The step that matters

Drain the cucumbers well. Water left on the boiled cucumbers dilutes the béchamel when they are stewed in it, leaving the sauce thin and watery instead of thick and coating.

“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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