Cucumber with Poulette Sauce
A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).
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A historical recipe
The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 4 ingredients
- 1 oz. butter
- ¹⁄₂ pint white sauce
- 1 tablespoonful cream
- 3 hard-boiled eggs
Method
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- One or two cucumbers (according to the size), 1 oz.
- butter, ¹⁄₂ pint white sauce, 1 raw yolk of egg, 1 tablespoonful cream, 2 or 3 hard-boiled eggs, chopped parsley, lemon, seasoning, pastry case.
- Method.--Peel the cucumber and parboil it in salted water, then drain it and cut it into moderately small pieces and put it into a saucepan containing an ounce of butter, which has been flavoured with salt, pepper, nutmeg, and a dust of castor sugar, and let it simmer for ten minutes, then add the sauce and continue the simmering for about a quarter of an hour, when the cucumber should be quite tender.
- Beat the yolk of egg with a tablespoonful of cream and stir it into the sauce, add a squeeze of lemon-juice, and when the egg has thickened (take care the sauce does not boil after it is added), pour the cucumber into a round pastry case (which should be hot) and garnish round the edge with quarters of hard-boiled egg (hot) and sprinkle the parsley over the cucumber.
Plating
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