Cucumber Soup

Ingredients

• the yolks of six or eight eggs
• a dessertspoonful of chili vinegar
• from half to a whole pint of boiling cream
• Salt sufficient to season it
• cayenne sufficient to season it
• three dessertspoonsful of minced parsley

Method

1. 1

   Clean the cucumbers and cover them with veal stock.

2. 2

   Stew gently until tender.

3. 3

   Work through a hair-sieve and add more stock as needed.

4. 4

   Stir in arrow-root or rice-flour for consistency.

5. 5

   Add boiling cream and serve immediately.

6. 6

   For an alternative, use egg yolks mixed with chili vinegar instead of cream, adding parsley just before serving without boiling.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 64. The excerpt below is the record exactly as published.

from half to a whole pint of boiling cream, and serve the soup immediately. Salt and cayenne sufficient to season it, should be thrown over the cucumbers while they are stewing. The yolks of six or eight eggs, mixed with a dessertspoonful of chili vinegar, may be used for this soup instead of cream; three dessertspoonsful of minced parsley

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