124. PUREE OF CUCUMBERS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 25 min Total: 25 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Mince two ounces of lean ham, place it in a small stewpan with a pat of butter, a little nutmeg, and a few peppercorns.
  2. Add four cucumbers, trimmed and cut up for the purpose.
  3. Set the stew-pan on a slow fire, to simmer gently for twenty minutes.
  4. Add a small ladleful of white sauce.
  5. Reduce the purée quickly on a brisk stove, and when it assumes the appearance of a soft paste, pour in half a pint of good sweet double cream and a teaspoonful of sugar.
  6. Reduce the purée for five minutes longer on the fire.
  7. Rub it through the tammy in the usual manner and take it up into a small stewpan for use.
Original Text
124. PUREE OF CUCUMBERS. MINCE two ounces of lean ham, place it in a small stewpan with a pat of butter, a little nutmeg, and a few peppercorns; to these add four cucumbers, trimmed and cut up for the purpose; set the stew-pan on a slow fire, to simmer gently for twenty minutes, at the expi-ration of which time, add a small ladleful of white sauce; reduce the purée quickly on a brisk stove, and when it assumes the appearance of a soft paste, pour in half a pint of good sweet double cream and a teaspoonful of sugar; reduce the purée for five minutes longer on the fire, and then rub it through the tammy in the usual manner and take it up into a small stewpan for use.
Notes
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