White Cucumber Sauce
Origin: London, England
Source: Anonymous, 1846
Ingredients
- fresh young cucumbers
- vinegar and water
- veal broth
- pepper
- salt
- lemon juice
- 2 yolks eggs
Instructions
- Remove the seeds from fresh young cucumbers and quarter them. Cut into pieces about two inches long. Lay them in a mixture of vinegar and water for one hour.
- Simmer the cucumber pieces in veal broth seasoned with pepper, salt, and a little lemon juice until they are thoroughly soft. When ready to serve, pour off the cooking broth into a separate vessel. Stir the yolks of two eggs together and add them to the broth, stirring constantly. Pour this thickened sauce back over the cucumbers in the saucepan. Warm through gently, being careful not to let it curdle.