Cucumber Soup 3 large cucumbers
1 slice onion
2 tablespoons butter
2 blades mace
3 tablespoons flour
1/2 cup cream 3 cups White Stock III Yolks 2 eggs
1 cup milk
Salt and pepper
Peel cucumbers, slice, and remove seeds. Cook in butter ten minutes; then add flour and stock.
Scald milk with onion and mace. Combine mixtures and rub through a sieve. Reheat to boiling-point and add cream and egg yolks. Season with salt and pepper.
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