Cucumbers a la Poulette

Ingredients

• three fine, large cucumbers
• one ounce of butter
• half a pint of white broth
• half a pinch of salt
• the same of pepper
• a teaspoonful of chopped parsley
• a third of a pinch of nutmeg
• two beaten egg yolks
• two tablespoonfuls of sweet cream

Method

1. 1

   Peel and blanch cucumbers, then cook with butter and flour.

2. 2

   Add broth and seasonings, stir in egg yolks and cream, cook briefly, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 236. The excerpt below is the record exactly as published.

half a pinch of salt, half a pinch of pepper, and a third of a pinch of nutmeg, and cover with a buttered paper. Place the sautoire on the stove, and when the chicory is a golden color (not letting it take longer than ten minutes), moisten with half a pint of white broth (No. 99). Put it in the oven for thirty minutes; arrange the chicory on a hot dish, strain the sauce over, and serve. 934. Chicory for Garnishing1. — Prepare exactly as for No. 933, using it when needed. 935. Cucumbers a la Poulette. — Peel three fine, large cucumbers, blanch them in salted boiling water for five minutes, drain, and cut them into pieces one inch thick. Place them in a sautoire with one ounce of butter, strew over them a pinch of very fine flour, stir well, and moisten with half a pint of white broth (No. 99), seasoning with half a pinch t>f salt, and the same of pepper. Stir well until it boils, and reduce the whole for fifteen minutes, adding a teaspoonful'of chopped parsley, a third of a pinch of nutmeg, two beaten egg yolks, and two tablespoonfuls of sweet cream

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