Cucumber Sauce, No. 2

Ingredients

• 1 cucumber
• 2 eggs
• 1 dessert-spoon of vinegar
• Salt, pepper, olive-oil

Method

1. 1

   Put the yolks of 2 raw eggs into a basin and mix together.

2. 2

   Add seasoning of salt, pepper, and a few drops of oil, and whisk them together thoroughly.

3. 3

   Add more oil, drop by drop, whisking all the time, and blend the oil with the eggs until the mixture is about the consistency of mayonnaise.

4. 4

   As soon as this result is obtained, pour in the vinegar slowly, and a dessert-spoon of cucumber vinegar, if at hand.

5. 5

   Add a few more drops of vinegar if necessary.

6. 6

   Lastly, stir in 2 tablespoons of cooked cucumber, cut into small dice-shaped pieces, and place the sauce on ice until it is required.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 51. The excerpt below is the record exactly as published.

1 Cucumber, 1 small. Butter, 1 tablespoon. Salt, pepper. To he later added, Butter, % cup. Flour, 1 tablespoon. Milk, % cup. Cold water, 1 teaspoon, Salt, a pinch. 148 AROUND-THF-WORLD COOK BOOK SAUCES Remove the peel from a small cucumber, cut it into mod- erately thin slices and then into small squares. Melt 1 table- spoon of butter in a small saucepan, put in the cut cucumber, and pour in sufficient water to cover. Season with salt and pepper. Place a buttered paper over the top, and allow it to simmer until it is tender. Prepare some drawn butter by melting half a cup of butter over a slow fire. Then sprinkle in a tablespoon of flour and add a half a cup of scalded milk, and a pinch of salt. Boil for a few minutes, stirring well and adding 1 tea- spoon of cold water. Stir this well into the cucumbers, and serve as a sauce for fish. CUCUMBER SAUCE, NO. 2 Cucumber, 1, Eggs, 2, Vinegar, 1 dessert-spoon, Salt, pepper, olive-oil

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