Concombres a la Crème

Preparation info

  • Difficulty

    Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some cucumbers, peel them, remove the seeds, cut them in pieces about two inches long, and cook them in boiling water (with salt and a little vinegar) till soft. Drain them well and keep them hot. Make a white roux, add a glass (or more, according to quantity required) of milk, stir well, cook a quarter of an hour or so, add more milk if it thickens too much, season well, add a little lemon-juice and two yolks of egg; also, just before pouring the sauce over the cucumbers in the serving dish, a little cream and a few small pieces of butter.