Vicomte in the Kitchenette

Another oldie/goldie from the shelves.  The only thing we know of the George, Vicomte de Mauduit we learned from the fine folks at Persephone Books.  They reprinted his last book, You Can't Ration These. It seems his great-grandfather, went to St Helena with Napoleon.  The Vicomte himself was an aviator in WWI. No one really knows, but it is assumed that he was captured in France during the siege and probably died at the hands of the Nazis.

In 1934 he published  The Vicomte in the Kitchenette: Being the Art of Cooking within restricted space, limited time and reduced income; with the manner of how to make easy dainty and tasty Dishes; all kinds of inexpensive and rapidly made Novelties; together with a Glossary of Cooking Terms; with finally much advise to those about to set up small house.  Looks like once you have mastered the title, cooking should come easy.

The Times Literary Supplement stated the book was: 

"Especially designed for the bachelor, male or female, his book would also be very acceptable to young married people...Within the space of 140 pages the Vicomte has managed to teach the complete novice every possible method of cookery he or she is likely to need."

What more can we say!

This book has a couple of recipes for our favorite -- cooked cucumbers.  If there is a more healthy food than cucumbers, we don't know it.  This recipe manages to elevate the cucumber to the loaded cheeseburger level.  So of course, we just love it.

Stuffed Cucumber

Cut a peeled cucumber into lengths of about three inches, then scoop out the centre and cook slowly in boiling salted water for six to eight minutes.  Heat a stuffing made of chopped cold meat, chopped mushrooms, breadcrumbs, chopped parsley, salt, pepper, and bound with milk.  Now having drained the cucumber and placed each length upright on a small round of fried bread, fill the cavity with the stuffing, piling it high and cover with a hot white sauce, serving at once.  

All it needs is a side of fries!  Enjoy.