Cucumber Cream

Ingredients

• 1 large or 2 small cucumbers
• 3 ozs. fresh butter
• 3 yolks of eggs
• 1 tablespoonful cornflour
• 2 lettuces
• 1 quart white stock
• 1 gill cream
• Salt and pepper
• Salt and pepper

Method

1. 1

   Peel and slice the cucumber.

2. 2

   Trim, wash, drain, and shred the lettuces.

3. 3

   Blanch the cucumber and lettuces in salted water with a small piece of soda.

4. 4

   Strain, put in a stew-pan with butter, stir, add stock, mix cornflour with cold milk, stir into soup, cook for 30 minutes, rub through a sieve, return to pan, stir in yolks and cream, season, and serve over fried bread croutons.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 3. The excerpt below is the record exactly as published.

CUCUMBER CREAM. 1 large or 2 small cucumbers 3 ozs. fresh butter 3 yolks of eggs 1 tablespoonful cornflour (B. & P.’s patent) Salt and pepper Peel the cucumber, and cut it into small slices. Trim, wash, drain, and shred coarsely the lettuces. Blanch the cucumber and lettuces in salted water containing a very small piece of soda. Strain off the water, and put the vegetables in a stew-pan with the butter ; stir for a few minutes, then add the stock. Mix the corn- flour with a little cold milk and stir into the soup. Cook for about thirty minutes, rub through a sieve, and return to a stew-pan. Stir together the yolks of eggs and the cream, pour this into the soup and stir over the fire for a few seconds longer : season to taste with pepper and salt. Put the fried bread crofitons in a soup tureen, pour the soup over them, and send to table at once. 2 lettuces 1 quart white stock 1 gill cream

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