Cucumbers with Cream

Ingredients

• half a dozen cucumbers
• an ounce of butter
• half a pint of consomme
• a pinch of salt
• a tablespoonful of chopped parsley
• the juice of half a lemon

Method

1. 1

   Peel and cut cucumbers, soak in vinegar and salt, drain and dry.

2. 2

   Cook with butter, consomme, and herbs, then mix with béchamel sauce, lemon juice, and parsley, and serve hot.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 62. The excerpt below is the record exactly as published.

Cucumbers with Cream. Peel half a dozen cucumbers, cut them in medium-sized square pieces, soak them for two hours in some vinegar, and a pinch of salt. Turn them over from time to time, drain them, and dry them on a cloth, pressing the moisture from them. Put them in a saucepan on the fire, with an ounce of butter, half a pint of consomme" (stock, Art. 1), several branches of pars- ley, inclosing two cloves, two branches of thyme, a clove of garlic, and tie all together, add a pinch of salt. When they are cooked, drain them, add them to half a pint of bechamel sauce (Art. 83), the juice of half a lemon, a tablespoonful of chopped parsley

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