Sauce aux Coucombres, froide (Gold Cucumber Sauce)

Ingredients

• 1 cucumber
• ½ gill bechamel sauce (No. 202)
• ¼ gill cream
• 1 gill mayonnaise sauce (No. 277)
• salt
• pepper
• spinach greening

Method

1. 1

   Peel thinly the cucumber and cut into small pieces, boil in salted water till tender, and rub through a hair sieve.

2. 2

   Return the pulp to the stewpan, add the bechamel sauce; let it reduce to about half the original quantity, and let it cool.

3. 3

   Whip the cream until stiff; work in the mayonnaise sauce, and mix slowly with the reduced cold sauce, adding salt, pepper, and spinach greening as needed.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 140. The excerpt below is the record exactly as published.

auce aux Coucombres , froide (Gold Cucumber Sauce). — \ cucumber, ^ gill bechamel sauce (No. 202), £ gill cream, 1 gill mayonnaise sauce (No. 277), salt, pepper, spinach greening. Peel thinly the cucumber and cut into small pieces, boil in salted water till tender, and rub through a hair sieve. Return the pulp to the stewpan, add the bechamel sauce ; let it reduce to about half the original quantity, and let it cool. Whip the cream until stiff ; work in the mayonnaise sauce, and mix slowly with the reduced cold sauce, add a little salt and pepper if needed, also q, few drops of spinach greening ; the sauce is then ready for use. 285; Sauce Remoulade. — Blanch a few leaves of tarragon, parsley, burnet, and chives ; drain the herbs and chop finely. Put in a basin the yolk of an egg with salt and pepper to taste, stir well with a wooden spoon ; work in gradually half a pint of salad oil, and at intervals a few drops of tarragon vinegar. About two table- .spoonfuls of vinegar is required to half a pint of oil. When the sauce is finished add a teaspoonful of made mustard, a pinch of caster sugar, and the chopped herbs. 286. Sauce JEpicurienne (suitable for Asparagus, Artichokes , or Boiled Fish). — 1 cucumber

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