Cucumber Garnish is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish or accompaniment of cucumber slices cooked in butter, sugar and vinegar that are dried and served in white sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Cucumber Garnish.
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This is a classic recipe for a Victorian version of Cucumber Garnish that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 106.—CUCUMBER GARNISH
First, peel or cut up one or more cucumbers into pieces about an inch in length, and according to the size of the cucumber; divide these by splitting them downwards into as many pieces as will leave each the size of a florin; remove the seeds, and then put them into a small stewpan with a pat of butter, a dessert-spoonful of sugar, a wineglassful of vinegar, nutmeg, pepper, and salt; put the lid on, and set them to simmer very gently over a slow fire until they are done through. Next, when finishing them for use, boil them down until all the moisture becomes absorbed by the cucumbers, pour away the butter that remains, add a little thick white sauce, toss lightly together, and serve with cutlets, &c.
Modern Redaction
Ingredients:
1 large cucumber
1 1/2 tsp butter
1 dessert spoon sugar
200ml vinegar
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
6 tbsp thick white sauce
Method:
Peel the cucumber then cut into 2.5cm rounds. Cut these into 3cm squares and remove any seeds. Place the cucumber pieces in a pan with the butter, sugar and vinegar. Season to taste with nutmeg, salt and black pepper then cover, bring to a simmer, and cook gently over low heat for about 12 to 15 minutes, or until done through.
Remove the lid then continue cooking until all the liquid has evaporated away. Pour off any remaining butter add the white sauce, toss to combine and serve as an accompaniment.
