Cucumbers a la Poulette

Ingredients

• 2-3 cucumbers
• salt and vinegar
• 2 oz butter
• flour
• 1/2 pint broth
• 1 teaspoonful minced parsley
• lump sugar
• the yolks of 2 eggs
• salt and pepper to taste

Instructions

1. Pare and cut the cucumbers into slices of an equal thickness, and let them remain in a pickle of salt and vinegar for 1/2 hour;
2. then drain them in a cloth, and put them into a stewpan with the butter.
3. Fry them over a brisk fire, but do not brown them, and then dredge over them a little flour;
4. add the broth, skim off all the fat, which will rise to the surface, and boil gently until the gravy is somewhat reduced; but the cucumber should not be broken.
5. Stir in the yolks of the eggs, add the parsley, sugar, and a seasoning of pepper and salt; bring the whole to the point of boiling, and serve.