Cucumber Sauce, Hot (Sauce aux Concombres)

Ingredients

• pt. bechamel or veloute sauce
• 1 cucumber
• 1 oz. butter
• 1 table-sp. spinach
• 1 or 2 table-sps. cream
• Seasoning

Method

1. 1

   Peel the cucumber and cut it into thin slices.

2. 2

   Put it into a saucepan with the butter and spinach, and stew slowly for 15 to 20 minutes, stirring frequently.

3. 3

   Rub through a fine sieve and return to a clean saucepan.

4. 4

   Add the bechamel or other good white sauce, mix thoroughly, season to taste, and stir in the cream last.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 298. The excerpt below is the record exactly as published.

pt. bechamel or vel- oute sauce. Recipes 672-3. A little cream. 2 or 3 table-sps. liquid aspic. The sauce used for a chaudfroid must be of a fairly thick consistency, and should contain enough cream to make it very white in colour. Warm the sauce and add to it the liquid aspic, strain or tammy before using. If no aspic jelly is available dissolve 2 sheets of gelatine in a little chicken or other white stock, and strain it into the sauce. 715. Sauce Chaudfroid (Brune) & pt. good brown sauce. 1 table-sp. sherry or port. 2 or 3 table-sps. liquid aspic. 1 oz. meat glaze. Dissolve the glaze in the brown sauce (Recipe 670) in order to make it a good rich colour. Add the aspic and wine, and strain or tammy before using. 716. Sauce a la Creme, 1 | pt. cream. I 2 yolks of eggs. 1 oz. butter. 1 Salt and pepper. Put the cream into an enamelled saucepan, and warm it gently over the fire without allowing it to boil. Then remove the pan from the fire, stir in the yolks of eggs and butter, season to taste, and beat all together for a minute. This sauce is delicious served with boiled fish or vegetables, but unless cream and eggs are plentiful it is too ex- pensive for ordinary use. 717. Sauce a la Creme, 2 Make in the same way as Bechamel Sauce (Recipe 672), adding 2 or 3 table-spoonfuls good cream. 718. Cucumber Sauce, Hot (Sauce aux Concombres) pt. bechamel 1 cucumber. 1 oz. butter. 1 table-sp. spinach. cooked or veloute sauce. 1 or 2 table-sps. cream. Seasoning

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