Cucumbers à la Béchamel

Ingredients

• 6 small cucumbers
• 1 tablespoonful butter
• Ys tablespoonful flour
• 1 cupful hot milk
• 1 gill of mushroom liquor
• Ys even teaspoonful salt
• Y4 even teaspoonful pepper
• Y4 even teaspoonful nutmeg

Method

1. 1

   Peel and cut cucumbers into quarters, boil in salted water until tender.

2. 2

   Melt butter, add flour, cook, then add milk and seasonings.

3. 3

   Strain sauce, add cucumbers, simmer, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 335. The excerpt below is the record exactly as published.

6 small cucumbers into quarters, remove the seedy part, and place them with boiling water in a saucepan over the flre, add Ys tablespoonful salt, and boil till tender, then drain and plunge them into cold water, remove and drain again. In the meantime melt 1 tablespoonful butter in a saucepan, add Ys tablespoonful flour, Ys bay leaf, 12 whole peppers, stir and cook 2 minutes, add 1 cupful hot milk, Ys even teaspoonful salt, Y4 even teaspoonful pepper and the same of nutmeg, 1 gill of mushroom liquor

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