Cucumber Soup

Ingredients

• one cucumber
• a little salt
• a piece of butter the size of a walnut
• sorrel, cut in large pieces
• a little chervil
• the yolks of two eggs
• one gill of cream
• one quart of medium stock

Method

1. 1

   Pare the cucumber, quarter it, and take out the seeds; cut it in thin slices; put these on a plate with a little salt to draw the water from them; drain, and put them in your stewpan, with the butter.

2. 2

   When they are warmed through, without being browned, pour the stock on them.

3. 3

   Add sorrel, chervil, and seasoning, composed of salt and pepper to taste, and boil for forty minutes.

4. 4

   Mix the well-beaten yolks of the eggs with the cream, which add at the moment of serving.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 262. The excerpt below is the record exactly as published.

Cucumber Soup [FrcncJi recipe). — Pare one cucumber, quarter it, and take out the seeds; cut it in thin slices; put these on a plate with a little .salt to draw the water from them ; drain, and put them in your stewpan, with a piece of butter the size of a walnut. When they are warmed through, without being browned, pour the stock on them. Add sorrel, cut in large pieces, a little chervil, and seasoning, com- posed of salt and pepper to taste, the yolks of two eggs, one gill of cream, one quart of medium stock

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