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Cucumber Sauce, White
IN- GREDIENTS.-3 cucumbers, 1/2 pint of white stock, cayenne and salt to taste, the yolks of 2 eggs. AVERAGE COST, 1s. 2d.
Cut the cucumbers into small pieces, after peeling them and taking out the seeds. Put them in the stewpan with the white stock and seasoning; simmer gently TELEGRAPH CUCUMBERS. 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 hour.
Cucumber Soup. (French Recipe.) INGREDIENTS for soup for 5 persons.-1 large cucumber, a piece of butter the size of a walnut, a little chervil and sorrel cut in large pieces, salt and pepper to taste, the yolks of 2 eggs, 1 gill of cream, 1 quart of medium stock. AVERAGE COST, 1s. 6d.
Pare the cucumber, quarter it, and take out the seeds; cut it in thin slices, put these on a plate with a little salt, to draw the water from them; drain, and put them in a stewpan, with the butter. When they are warmed through, without being browned, pour the stock on them. Add the sorrel, chervil and seasoning, and boil for 40 minutes. Mix the yolks of the eggs, well-beaten, with the cream, which add at the moment of serving.
TIME.-1 hour.
SEASONABLE from June to September.
Cucumber Vinegar. (A very nice addition to Salads.) - INGREDIENTS.-10 large cucumbers, or 12 smaller ones, 1 quart of vinegar, 2 onions, 2 shalots, 1 tablespoonful of salt, 2 tablespoonfuls of pepper, teaspoonful of cayenne.
CUCUMBERS À LA POULETTE. 106 Pare and slice the cucumbers, put them in a stone jar or wide-mouthed bottle with the vinegar; slice the onions and shalots, and add them, with all the other ingredients, to the cucumbers. Let it stand 4 or 5 days, boil it all up, and when cold, strain the liquor through a piece of muslin, and store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, &c., as well as a great improvement to salads, or to eat with cold meat.
Cucumbers à la Poulette.-IN- GREDIENTS for dish for 6 persons. cиcитbers of moderate size, salt and vinegar, 2 oz. of butter, flour, 1/24 pint of broth, 1 teaspoonful of minced parsley, a lump of sugar, the oon yolks of 2 eggs, salt and pepper to taste.
AVERAGE COST, 4d. each.
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, CUCUMBER-SLICES. 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.
SEASONABLE in July, August or September; but may be had, forced, from the beginning of March.