Cucumbers à la Crème (with Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cucumbers
- butter
- cream
- sauce Béchamel
Instructions
- Peel the cucumbers and shape them in the form of olives.
- Blanch them and drain them.
- Stew them in butter three-quarters of the way.
- Moisten with boiling cream and finish the cooking by reducing the cream.
- At the very last moment, add a little sauce Béchamel to bind lightly, and dish in a timbale.