Mrs Beetons Vegetables Revisited
Cucumbers a la Poulette
2-3 Cucumbers
285ml (½ pint) Broth
50g (2oz) Butter
2 Egg Yolks
1 tsp Parsley, minced
Flour
Vinegar
Sugar
Salt and Pepper, to taste
Peel and cut the cucumbers into slices of an equal thickness and allow to stand in a pickle of salt and vinegar for 30 minutes.
Drain in a cloth.
Put into a saucepan with the butter.
Fry them over a medium to high heat, but do not brown.
Then dredge a little flour over.
Add the broth, skim off all the fat, that rises to the surface.
Boil gently until the liquor is somewhat reduced, but the cucumber should not be broken.
Stir in the yolks of the eggs, add the parsley, sugar and a seasoning of salt and pepper.
Bring to boiling point and serve.
Time: Altogether, 1 hour.
Sufficient: for 5 or 6 persons.
Seasonable in July, August and September, but may be had, forced, from the beginning of March.
CUCUMBERS A LA POULETTE
1112. INGREDIENTS - 2 or 3 cucumbers, salt and vinegar, 2 oz. of butter, flour, 1/2 pint of broth, 1 teaspoonful of minced parsley, a lump of sugar, the yolks of 2 eggs, salt and pepper to taste.
Mode - 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; then drain them in a cloth, and put them into a stewpan with the butter. Fry them over a brisk fire, but do not brown them, and then dredge over them a little flour; 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. 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.
Time - Altogether, 1 hour.
Average cost, when cheapest, 4d. each.
Sufficient for 5 or 6 persons.
Seasonable in July, August, and September; but may be had, forced, from the beginning of March.
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