Sauce aux Coucombres, froide (Gold Cucumber Sauce)

Ingredients

• 1 cucumber
• 1/2 gill bechamel sauce (No. 202)
• 1/2 gill cream

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 139. The excerpt below is the record exactly as published.

1 gill cream, 1^ gill mayonnaise, a pinch of caster sugar, salt and pepper to taste. Peel thinly the cucumber, cut it in half, and remove the seed portion ; then slice the two "halves and cook in slightly salted water till tender. Strain off the water and rub the cucumber through a fine sieve. Chop finely the herbs, and add this and the vinegar, with a little spinach greening, to the cucumber puree. Whisk the cream a little, and stir in the above when sufficiently cool. Incorporate by degrees the mayonnaise and the aspic jelly (previously dissolved, but 186 THE NEW CENTURY COOKERY BOOK not hot). Stir over the ice with a whisk for a few minutes, season to taste, and fill up an oblong biscuit tin ; seal it with paper and lid, and place it in a charged ice-cave for 1| hour. To serve, unmould as usual, cut the shape into neat slices or cubes, and serve with grilled fish or meat, &c. 282. Sauce Vert-JPre. — 2 shallots, 3 oz. butter, 2 large table- spoonfuls white-wine vinegar, \pintveloutee (No. 206) or Allemande (No. 204) sauce (ordinary white sauce can be made to do), a small handful spinach, 6 sprigs of curly parsley, 2 to 3 sprigs chives, ■ 3 sprigs tarragon, very little chervil, salt and pepper. Peel and chop finely the shallots, put them in a stewpan with the vinegar and 1 oz. of butter, cover with the lid of the stewpan, and allow to reduce to about half its original quantity. Now add the white sauce (veloutee for preference), and let simmer for a few minutes. Wash, pick, and blanch (parboil) the spinach and remainder of herbs ■ drain and cool, press out all the water, and pound in a mortar with 1 about 1 oz. of butter. Rub this through a fine sieve and mix it with the sauce as above prepared. Whisk in the remainder of the butter, season to taste, and serve. 283. Sauce Valentine. — This sauce is prepared in the same was as ‘Sauce Suedoise’ (No. 279), adding a teaspoonful of tarragon vinegar, and substituting the French mustard with half that quantity of English mustard. 284. Sauce aux Coucombres , froide (Gold Cucumber Sauce). — \ cucumber, ^ gill bechamel sauce (No. 202)

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