Cucumbers a la Maitre d’ Hotel

Ingredients

• 2 cucumbers
• 2 tablespoonsful of vinegar
• a small quantity of salt
• an ounce of butter
• a pinch of sugar
• 2 tablespoonsful of white sauce
• 2 yolks of eggs
• a little cream
• half a small lemon
• a dessertspoonful of chopped parsley

Method

1. 1

   Peel thinly 2 cucumbers; cut them into rounds about 0.5 in. thick; put them in a basin, with vinegar and a small quantity of salt.

2. 2

   Let them remain for a few hours; then take them up, put the pieces in a stew-pan, with butter, season with pepper, grated nutmeg, and a pinch of sugar.

3. 3

   Cook until tender; pour off a little of the butter, add white sauce; simmer again for a few minutes.

4. 4

   Dish up the cucumbers; bind the sauce with yolks of eggs, stir in cream, lemon juice, and chopped parsley.

5. 5

   Pour the sauce over the dish, garnish with croutons of bread or fleurons, and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 46. The excerpt below is the record exactly as published.

Cucumbers a la Maitre d’ Hotel. Peel thinly 2 cucumbers ; cut them into rounds about £ in. thick ; put them in a basin, with 2 table- spoonsful of vinegar and a small quantity of salt. Let them remain for a few hours ; then take them up, put the pieces in a stew-pan, with an ounce of butter, season with pepper, grated nutmeg, and a pinch of sugar. Cook over a steady fire until they are tender ; pour off a little of the butter, add 2 tablespoonsful of white sauce ; simmer again for a few minutes. Dish up the cucumbers ; bind the sauce with 2 yolks of eggs, stir in a little cream, the juice of half a small lemon, and a dessertspoonful of chopped parsley

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