WHITE CUCUMBER SAUCE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Cucumbers, 3 ↝ Cucumber, raw [Other vegetables and combinations]
salt and water ↝ Salt, table, iodized [Spices and Herbs]
béchamel, or thick white sauce; 1/4 pint ↝ Sauce, homemade, white, thick [Soups, Sauces, and Gravies]

Alternative sauce

veal gravy well seasoned ↝ Gravy, poultry [Dips, gravies, other sauces]
the beaten yolks of two or three eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little chili vinegar or lemon-juice ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]

Another alternative sauce

cucumbers sliced ↝ Cucumber, raw [Other vegetables and combinations]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pale veal gravy ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
rich cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
A morsel of sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (11)

Quarter some young quickly-grown cucumbers, without many seeds in them; empty them of these, and take off the rinds.
Cut them into inch lengths, and boil them from fifteen to eighteen minutes in salt and water.
Press the water from them with the back of a spoon, and work them through a sieve.
Mix them with a few spoonsful of béchamel, or thick white sauce.
Do not let them boil again, but serve them very hot.

Alternative sauce

Boil the cucumbers in veal gravy well seasoned.
Stir in the beaten yolks of two or three eggs, and a little chili vinegar or lemon-juice, at the instant of serving.

Another alternative sauce

Slice cucumbers and stew them in butter, but without being at all browned.
Boil the stewed cucumbers in pale veal gravy.
Thicken the gravy with rich cream.
Add a morsel of sugar.

Original Text

WHITE CUCUMBER SAUCE.

Quarter some young quickly-grown cucumbers, without many seeds in them; empty them of these, and take off the rinds. Cut them into inch lengths, and boil them from fifteen to eighteen minutes in salt and water; press the water from them with the back of a spoon, and work them through a sieve; mix them with a few spoonsful of béchamel, or thick white sauce; do not let them boil again, but serve them very hot. A sauce of better flavour is made by boiling the cucumbers in veal gravy well seasoned, and stirring in the beaten yolks of two or three eggs, and a little chili vinegar or lemon-juice, at the instant of serving. Another also of cucumbers sliced, and stewed in butter, but without being at all browned, and then boiled in pale veal gravy, which must be thickened with rich cream, is excellent. A morsel of sugar improves this sauce.

Cucumbers, 3: 15 to 18 minutes. White sauce, 1/4 pint.

Notes

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