1181. CUCUMBERS, A LA POULETTE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
for steeping
Instructions (12)
  1. Cut the cucumbers into scallops about an inch in diameter.
  2. Put them into a basin with a table-spoonful of salt, and twice that proportion of vinegar.
  3. Allow them to steep in this for several hours.
  4. Drain off all the moisture from the cucumbers.
  5. Put them into a stewpan with two ounces of fresh butter, a very little grated nutmeg, and a dessert-spoonful of pounded sugar.
  6. Set them to simmer very gently over a slow fire until they become quite tender.
  7. This will require about half an hour.
  8. The butter must then be poured off.
  9. Add a gravy-spoonful of Velouté sauce (No. 4).
  10. Simmer the cucumbers over the fire for a few minutes.
  11. Finish by incorporating with them a leason of four yolks of eggs mixed with half a gill of cream, a spoonful of chopped and parboiled parsley, and the juice of half a lemon.
  12. Dish them up with a border of fleurons, and serve.
Original Text
1181. CUCUMBERS, A LA POULETTE. Cut the cucumbers into scallops about an inch in diameter, put them into a basin with a table-spoonful of salt, and twice that propor- tion of vinegar, and allow them to steep in this for several hours. Then, drain off all the moisture from the cucumbers, and put them into a stewpan with two ounces of fresh butter, a very little grated nutmeg, and a dessert-spoonful of pounded sugar, and set them to simmer very gently over a slow fire until they become quite tender. This will require about half an hour. The butter must then be poured off, and a gravy-spoonful of Velouté sauce (No. 4) added; simmer the cucumbers over the fire for a few minutes, finish by incorporating with them a leason of four yolks of eggs mixed with half a gill of cream, a spoonful of chopped and parboiled parsley, and the juice of half a lemon; dish them up with a border of fleurons, and serve.
Notes
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