Home › The World's Kitchen › Cucumbers, Bechamel

Cucumbers, Bechamel

Peel three good-sized fresh cucumbers. Cut them into quarters, lengthwise, remove the seeds, then cut them into half-inch pieces. Mix in a small saucepan one tablespoon butter with one and a half tablespoons flour, pour in a gill milk and a half gill cream, mix until it comes to a boil and keep hot on a corner of the range.

Heat a tablespoon butter in a frying pan, add the cucumbers, season with a teaspoon salt and half teaspoon pepper; gently toss and briskly cook for ten minutes, drain on a sieve, add to the sauce with a saltspoon grated nutmeg; mix a little, boil for five minutes more, pour into a hot dish and serve.