Cucumbers a la Poulette

Ingredients

• 2 medium sized cucumbers
• 2 T butter
• 2 T flour
• the liquid from the cucumbers
• 3^ t salt
• dash of pepper
• i T lemon juice
• the beaten yolk of I egg

Method

1. 1

   Cut cucumbers in halves, scoop out seeds, and cut into pieces.

2. 2

   Cover with boiling salted water and cook until tender, about 35-40 minutes.

3. 3

   Drain, reserving 1 cup of the liquid.

4. 4

   Melt butter, add flour, blend, then add reserved liquid.

5. 5

   Stir until boiling, add salt, pepper, and pour onto beaten egg yolk.

6. 6

   Return to heat, cook for 1 minute, add lemon juice and cucumber pieces, heat thoroughly, and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 160. The excerpt below is the record exactly as published.

2 medium sized cucumbers, cut them in halves, and with a spoon scoop out the seeds. Cut each half into three pieces, crosswise,cover with boiling salted water and cook un- til tender, about 35-40 m. Drain, reserving i c of the liquid. Melt 2 T butter, add 2 T flour and when well blended, add the liquid from the cucumbers, stir until boiling, add 3^ t salt, dash of pepper, and pour slowly onto the beaten yolk of I egg. Return to the fire, cook a minute longer, add i T lemon juice, and the pieces of cucumber, heat thoroughly and serve. Apple Salad Wash, pare and dice 3 medium sized tart apples, add 3^ c chopped peanuts, i stalk celery, cut into J^ inch lengths, cover with salad dressing, and serve on lettuce leaves. Fruit Cannelons Mix and sift thoroughly 2 c flour, i T sugar, _>^ t salt, 2 t baking powder ; add 2 T finely ground nuts, mix well, then add 34 c milk gradually. The dough should be moist, but not wet. Turn out onto a floured board, pat out to about 3^ inch in thickness, cut into strips i inch wide and 12 inches long, wrap around a cannelon mould, or if not available, a small baking powder can, and stand upright to bake. If no moulds of any kind can be secured, line muffin pans with the dough, brush over with milk, dust with granulated sugar, and bake 20 m in a hot oven. When done slip from the moulds or pan, and fill with fruit, either crushed fresh fruit, or stewed fruit. Serve with cream and sugar. Preparing the Meal About 4 h before dinner prepare the beef and put on to cook. An h before dinner wash and pare the potatoes and cucumbers and put each on to cook in boiling salted water. Then make the cannelons, and while baking prepare the 292 LESSONS IN COOKING apple salad, placing on lettuce leaves and setting in a cool place until needed. Drain the cucumbers, saving i c liquid, make the sauce for them, then drain and mash the potatoes. Remove the meat from the kettle, make gravy if desired, and serve the dinner. BREAKFAST Tuesday Lesson 178 OATMEAL — CREAM AND SUGAR EGGS A LA BUCKINGHAM DRY TOAST COFFEE Oatmeal One and one half c oatmeal, 4 c boiling w^ater, i t salt. Reserve half of the porridge for future use. Eggs a la Buckingham Alake 4 slices milk toast, and arrange on a platter. Beat 4 eggs slightly, add >^ t salt, Ys t pepper, and ^ c milk. Turn into a heated frying pan in which there are 2 T melted butter, cook, stirring constantly, until of a creamy con- sistency, pour over the toast, and sprinkle with 4 T grated cheese. Serve at once. Preparing the Meal Reheat the cereal and prepare the eggs for cooking. Make the coffee and toast, and cook the eggs. Serve the cereal and put the eggs, a trifle undercooked, on the toast with the grated cheese on top, and set in a very slow oven until ready to serve. Immediately after breakfast cook the lamb for dinner, also make the pineapple fanchonettes for dessert for din- ner. Mould the leftover oatmeal to be used the following morning. LUNCHEON OR SUPPER Tuesday Lesson 179 POTATO CAKES CHEESE BALLS BREAD AND BUTTER TOMATO PRESERVES TEA Potato Cakes Two c mashed potato, I egg, Yz t salt (p. 127). Cheese Balls Mix \y2 Q. grated cheese with i T flour, ^ t salt, few grains cayenne, and the yolks of 2 eggs. Beat the whites MAY MENUS 293 of 2 eggs stiff and add to the first mixture. Shape in small balls, roll in cracker crumbs, and fry in deep fat to a golden brown. Drain on brown paper. Preparing the Meal About 20 m before lunch prepare the potato cakes, then make the cheese balls, having the fat heating while doing so. Saute the potato cakes, fry the cheese balls, make the tea and serve the lunch. DINNER Tuesday Lesson 180 LAMB FRICASSEE — PEAS HONGROISE POTATOES ASPARAGUS PINEAPPLE FANCHONETTES Lamb Fricassee Wipe i^ lbs. lamb, cut from the fore quarter into pieces for serving, cover with boiling water and cook slowly below the boiling point until the meat is tender. Remove from the water, cool, sprinkle with salt and pepper, dredge with flour and saute in butter until golden brown in color. Re- move from the pan to a hot dish, make i c brown gravy (3 T flour), using the liquid in which the meat was cooked and from which the fat has been skimmed. Add the meat to the gravy, reheat, and serve on a platter with green peas for a border. Green Peas Shell I qt. green peas, cover with cold water and let stand ^ h. Skim off the undeveloped peas that rise to the top, drain off the water ; add a small quantity boiling water, say I c to I pt. of peas, and cook from 20 to 60 m, accord- ing to the age of the peas. Add more water from time to time, if necessary, but do not have much excess to drain off when the peas are cooked. Add salt the last 15 m of cooking. When tender, drain, add 2 T butter, dash of pepper. Pour around the lamb fricassee. Hongroise Potatoes Wash, pare and cut into J^ inch cubes enough potatoes to fill 2 c ; cover with boiling salted water and parboil 3 m ; drain, add ^4 c butter and cook slowly until tender and slightly browned. Make i c white sauce (2 T flour), add 294 LESSONS IN COOKING few drops onion juice if desired, then add slowly the beaten yolk of I egg. Pour over the potato cubes, add i T finely chopped parsley, and serve. Asparagus Wash I bundle of asparagus, and cut into J^ inch lengths, using the tender portions only. Save the tough ends for soup. Set the tips aside, as they will not require as much cooking as the rest of the asparagus. Cover the pieces with boiling salted water and cook until tender, add- ing the tips, about 15 minutes after the cooking has com- menced. Drain, reserving the liquid for soup, add 2 T butter, Yz t salt, and a dash of pepper. Serve at once. Pineapple Fanchonettes Beat together 3 eggs, % t salt, ^ c sugar, >^ c grated pineapple, and the juice and grated rind of >4 lemon. Turn the mixture into patty pans or tart pans, lined with plain paste (i>4 c flour, >^ c shortening, }i t salt, ji t baking powder, ice water, p. 130), and bake in a moderate oven. When partly cold cover with meringue, white of 2 eggs, left from Hongroise Potatoes and Cucumbers a la Poulette

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