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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