Cucumber Sauce, White

Ingredients

• 3 or four cucumbers
• 1/2 pint white stock, No. 107
• cayenne and salt to taste
• the yolks of 3 eggs

Instructions

1. Cut the cucumbers into small pieces, after peeling them and taking out the seeds.
2. Put them in a stewpan with the white stock and seasoning;
3. simmer gently till the cucumbers are tender, which will be in about 1/4 hour.
4. Then add the yolks of the eggs well beaten;
5. stir them to the sauce, but do not allow it to boil, and serve very hot.