Creme de Concombre a la Heine (Cucumber Cream)

Ingredients

• 3 large cucumbers
• 3 oz. butter
• 2 oz. flour
• 2 pints chicken stock
• 1 pint of milk
• 1 gill cream
• 2 egg-yolks
• seasoning
• bread croutons

Method

1. 1

   Peel the cucumbers, cut them into quarters, remove the seeds, and slice coarsely.

2. 2

   Parboil in salted water, drain, and put in a stewpan with one ounce of butter.

3. 3

   Let stew for about half an hour; season with pepper, salt, and half a teaspoonful of sugar.

4. 4

   Melt the remaining two ounces of butter in another stewpan, stir in the flour, cook it without browning; add the cooked cucumber, dilute with the stock, boil up, skim, add the milk boiling.

5. 5

   Cook slowly for twenty minutes.

6. 6

   Rub through a fine sieve.

7. 7

   Stir cream and yolks of eggs well together, pour in with the puree, return on the fire, stir until the liaison of egg and cream is formed, then pour into a soup-tureen and serve with croutons.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 118. The excerpt below is the record exactly as published.

Creme de Concombre d la Heine (Cucumber Cream). — 3 large cucumbers, 3 oz. butter, 2 oz. flour, 2 pints chicken stock, 1 pint of milk, 1 gill cream, 2 egg-yolks, seasoning, bread croutons

Cook this with the app: pantry check, scaling, and the assistant.