Cucumber à l'Alemande

Ingredients

• 4 fresh cucumbers
• 2 ounces butter
• 1 even teaspoonful salt
• Ys ^^^^ teaspoonful pepper
• 1 cupful chicken or veal broth
• yolks of 2 eggs
• Ys cupful cream
• 1 teaspoonful fine-chopped parsley

Method

1. 1

   Peel and cut cucumbers, boil in water for 10 minutes.

2. 2

   Melt butter, add cucumbers, season, and cook until done.

3. 3

   Mix egg yolks with cream, add to cucumbers, stir gently, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 336. The excerpt below is the record exactly as published.

Cucumber & I'AUemande. — Peel and cut 4 fresh cucumbers into halves, remove the insides, and cut each half into pieces 1 inch in size, place them with boiling water in a saucepan, and cook 10 minutes ; drain and lay them in cold water. Melt 2 ounces butter in the saucepan, drain the cucumbers, add them to the butter, sea- son with 1 even teaspoonful salt and Ys ^^^^ teaspoonful pepper, toss them a few minutes over the fire, add 1 cupful chicken or veal broth, cook until the cucumbers are done, which will take about 20 minutes, then mix the yolks of 2 eggs with Ys cupful cream, add them to the cucumbers, stir them gently for 3 minutes over the fire, without letting them boil, add last 1 teaspoonful fine-chopped parsley

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