Cucumbers on Toast

Ingredients

• two good sized cucumbers
• a tablespoonful of butter
• a cup of the water
• a teaspoonful of lemon juice

Method

1. 1

   Peel and quarter cucumbers, soak in salted water, boil until tender.

2. 2

   Drain and place on buttered toast.

3. 3

   Make sauce with butter, flour, cucumber water, lemon juice, and seasonings, and pour over.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 224. The excerpt below is the record exactly as published.

Cucumbers on toast Camembe.rt cheese. Crackers. Coffee DINNER Oysters on half shell Hungarian soup Ripe California olives Halibut Metternich Baked porterhouse steak Potatoes rissolees Plain spinach Lettuce salad Mince pie. American cheese. Coffee Hungarian soup. Saute half a pound of lean beef that has been cut into small cubes. Add six onions, thoroughly minced, and when slightly brown add four tablespoonfuls of flour. Mix well. Add three quarts of stock and a quart of tomatoes that have been strained through a sieve. Simmer slowly for one hour. Then add a teaspoonful of caraway seeds, half as much mar- joram, and a large crushed garlic clove. Cook for another half hour or longer, very slowly. The stock should be made with a knuckle of veal and beef. Baked porterhouse. Have a thick steak. Put into a Dutch oven, sprinkle with salt and pepper, and two ounces of butter. On top place three whole peeled tomatoes, one green pepper, two tablespoonfuls of Worcestershire sauce, two of mushroom or tomato catsup and a little chopped parsley. Baste frequently. Meat croquettes. Chop a large onion and simmer in a pan with two ounces of butter. Mince the meat, and add one raw egg and mix well. Season with pepper, salt and some chopped parsley, and add a quarter cup of brown gravy. Allow to cool, roll out and form into croquettes. Dip in a mixture made of one egg and a spoonful of cream, and roll in sifted crumbs. Fry in swimming fat. Serve with tomato or Madeira sauce. Eggs McKenzie. Peel four tomatoes, cut off the tops and scoop out the insides. Break an egg in each tomato, season with salt and pepper, cover with a little Bordelaise sauce, sprinkle with grated cheese, put small bits of butter on top, place on a buttered dish and bake in oven. Cucumbers on toast. Peel and quarter two good sized cucumbers, and soak in salted water for about thirty minutes. Then boil in slightly salted water until tender, but not soft. Drain, and place each piece on a round of buttered toast. Make a sauce by rubbing together a tablespoonful of butter and a tablespoonful of flour, stir in a cup of the water in which the cucumbers were boiled, add a teaspoonful of lemon juice

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