Cucumbers

Ingredients

• 3 or 4 cucumbers
• 1 ounce of butter
• a little flour
• ^ pint of stock
• 1 teaspoon of chopped parsley
• }4 a teaspoon of grated nutmeg
• yi a cup of cream
• the beaten-up yolks of 2 eggs

Method

1. 1

   Peel and boil cucumbers in salted water for 5 minutes.

2. 2

   Drain and cut into 1-inch thick pieces.

3. 3

   In a frying pan, combine with butter, flour, and stock; stir well and season with salt and pepper.

4. 4

   Reduce for about 15 minutes, then add parsley, nutmeg, cream, and egg yolks.

5. 5

   Heat for 3-4 minutes without boiling and serve hot.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 22. The excerpt below is the record exactly as published.

CUCUMBERS (Italian) peel and boil 3 or 4 cucumbers in salted water for 5 minutes. Drain and cut them into pieces I inch thick and put them in a frying-pan with i ounce of butter, a little flour, and ^ pint of stock ; stir well, and add some salt and pepper. Reduce for about 15 minutes, stirring until it boils; add i teaspoon of chopped parsley, }4 a teaspoon of Allied CooKery 69 grated nutmeg, yi a cup of cream, and the beaten- up yolks of 2 egg

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