CUCUMBER SAUCE, WHITE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 15 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

3 or four cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
1/2 pint of white stock, No. 107
cayenne and salt to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
cayenne and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
the yolks of 3 eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (3)

Cut the cucumbers into small pieces, after peeling them and taking out the seeds.
Put them in a stewpan with the white stock and seasoning; simmer gently till the cucumbers are tender, which will be in about 1/4 hour.
Then add the yolks of the eggs well beaten; stir them to the sauce, but do not allow it to boil, and serve very hot.

Original Text

CUCUMBER SAUCE, WHITE.

400. INGREDIENTS.—3 or four cucumbers, 1/2 pint of white stock, No. 107, cayenne and salt to taste, the yolks of 3 eggs.

Mode.—Cut the cucumbers into small pieces, after peeling them and taking out the seeds. Put them in a stewpan with the white stock and seasoning; simmer gently till the cucumbers are tender, which will be in about 1/4 hour. Then add the yolks of the eggs well beaten; stir them to the sauce, but do not allow it to boil, and serve very hot.

Time.—Altogether, 1/2 hour.

Notes

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