No. 564
Zuchette Sauce
Sauce a la Zuchette
Reduce some brown espagnole sauce with the liquid part of drained tomatoes, add some dry mushrooms that have been previously soaked, moisten from time to time with a little veal blond stock (No. 423). Pare some cucumbers in either clove of garlic or olive shape, blanch and cook these in white broth having just sufficient to moisten, so that when the cucumbers are done the stock will be thoroughly reduced. Strain the sauce through a tammy, put in the cucumbers and serve.