Cucumber Sauce No. 2

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • ½ cup double cream
  • 3 tablespoons vinegar or lemon juice
  • ¼


Beat the cream until solid, add the salt and pepper and gradually the vinegar or lemon juice.

When ready to serve, fold in the cucumber, pared, chilled, chopped coarse and drained.