CookEat Recipe

Stuffed Cucumbers

Name: Stuffed Cucumbers
Ingredients: 3 Cucumber — Large ripe cucumbers, cut four each; 3 Raw pork sausage — Country pork sausages, skinned; 2 Tablespoon Breadcrumbs — Bread crumbs; source unit: tablespoon; 0.5 Teaspoon Parsley — Chopped parsley; source unit: teaspoon; 2 Tablespoon Cream — Cream; source unit: tablespoon; 1 Egg yolk — Egg yolk; 1 Saltspoon (source measure) Cayenne pepper — Cayenne; source unit: saltspoon; 0.5 Teaspoon Salt — Salt; source unit: teaspoon; 3 Saltspoon (source measure) White pepper — White pepper; source unit: saltspoon; Water — Boiling blanch water; Butter — Butter for paper

Stuffed Cucumbers Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2449. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Three-sausage raw mass and 12-piece cavity volume unprinted; ten-minute safe set needs physical check.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Peel three cucumbers, cut EACH into four and scoop out three-quarters soft core. Blanch in recorded boiling water five minutes, drain thoroughly.
Step 2
Skin three identified pork sausages, pound with crumbs/parsley/cream/yolk/cayenne. Season TWELVE cucumber pieces, allocate filling, smooth tops, cover with lightly buttered paper, bake ten-minute historical guide then continue until ground-pork stuffing centre71°C. Measure actual FINISHED count and use with No2448 or another identified service.

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