CUCUMBERS A LA POULETTE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 60 min
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (6)
  1. Pare and cut the cucumbers into slices of an equal thickness, and let them remain in a pickle of salt and vinegar for 1/2 hour.
  2. Drain them in a cloth, and put them into a stewpan with the butter.
  3. Fry them over a brisk fire, but do not brown them, and then dredge over them a little flour.
  4. Add the broth, skim off all the fat, which will rise to the surface, and boil gently until the gravy is somewhat reduced; but the cucumber should not be broken.
  5. Stir in the yolks of the eggs, add the parsley, sugar, and a seasoning of pepper and salt.
  6. Bring the whole to the point of boiling, and serve.
Original Text
CUCUMBERS A LA POULETTE. 1112. INGREDIENTS.—2 or 3 cucumbers, salt and vinegar, 2 oz. of butter, flour, 1/2 pint of broth, 1 teaspoonful of minced parsley, a lump of sugar, the yolks of 2 eggs, salt and pepper to taste. Mode.—Pare and cut the cucumbers into slices of an equal thickness, and let them remain in a pickle of salt and vinegar for 1/2 hour; then drain them in a cloth, and put them into a stewpan with the butter. Fry them over a brisk fire, but do not brown them, and then dredge over them a little flour; add the broth, skim off all the fat, which will rise to the surface, and boil gently until the gravy is somewhat reduced; but the cucumber should not be broken. Stir in the yolks of the eggs, add the parsley, sugar, and a seasoning of pepper and salt; bring the whole to the point of boiling, and serve. Time.—Altogether, 1 hour. Average cost, when cheapest, 4d. each. Sufficient for 5 or 6 persons. Seasonable in July, August, and September; but may be had, forced, from the beginning of March.
Notes
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