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Cucumber Sauce

4 large cucumbers I teaspoonful white pepper I grated onion I teaspoonful salt 3 tablespoonfuls tarragon vinegar 1/2 gills (3/4 cup) whipping cream Peel and grate the cucumbers, which should be large and crisp; when the pulp is thoroughly drained, turn it into an earthenware bowl; add the pepper, the onion, grated, the salt, and vinegar.

Mix and fold in the whipped cream at serving time. 2 eggs