Puree of Cucumbers

Ingredients

• four cucumbers
• two quarts of cold water
• three ounces of butter
• three spoonfuls of flour
• one quart of boiling milk
• one quart of chicken broth
• two ounces of sweet butter
• a cupful of heated cream
• season with salt
• pepper
• a pinch of sugar

Method

1. 1

   Peel and slice cucumbers, boil in water, drain, cool, and drain again.

2. 2

   In a casserole, melt butter, add cucumbers, cover, and simmer for thirty minutes.

3. 3

   Add flour, boiling milk, and chicken broth, boil for twenty minutes, strain, season, and add sweet butter and cream.

4. 4

   Serve with fried bread squares.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 137. The excerpt below is the record exactly as published.

Puree of cucumbers. Peel four cucumbers, and cut in slices. Put them in a casserole with two quarts of cold water, season with salt, and bring to a boil. Then drain off the water, cool in cold fresh water, and drain again. Put three ounces of butter in a casserole, add the cucumbers, cover, and simmer in the oven for thirty minutes. Then remove from oven, set on top of range, add three spoonfuls of flour, simmer, then add one quart of boiling milk and one quart of chicken broth, and boil for twenty minutes. Strain through a fine sieve, put back in casserole, season with salt, pepper and a pinch of sugar, add two ounces of sweet butter and a cupful of heated cream

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