White Cucumber Sauce

Ingredients

• Peel two cucumbers
• one ounce of butter
• a teaspoonful of sugar
• half a teaspoonful of salt
• a gill of white sauce
• six spoonfuls of milk
• a tablespoonful of liaison

Method

1. 1

   Peel and cut cucumbers into pieces.

2. 2

   In a stewpan, add butter, sugar, and salt, and let stew for fifteen minutes.

3. 3

   Then add white sauce and milk, simmer gently, and skim.

4. 4

   Finally, add liaison and serve.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 93. The excerpt below is the record exactly as published.

White Cucumber Sauce. Peel two cucumbers, divide each lengthwise into four, re- move the pips, and cut into pieces one inch long; add, in stew- pan, one ounce of butter, a teaspoonful of sugar, half a tea- spoonful of salt, let stew on the fire for fifteen minutes, then add a gill of white sauce, six spoonfuls of milk, broth, or water, simmer gently and skim; add a tablespoonful of liaison

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