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Cucumber A La Poulette

(Vaughan’s Vegetable Cook Book)

Pare and cut in slices three good-sized cucumbers; cover with water and

let soak for half an hour, then drain and dry on a cloth. Put in a

saucepan with two tablespoonfuls of butter and fry over a moderate fire

without browning for five minutes. Add one scant tablespoonful of flour,

and, when well mixed, one and one-half cupfuls of chicken or veal broth.

Simmer gently for twenty minutes, season with a small teaspoonful of

salt, a saltspoonful of pepper and half a teaspoonful of sugar; draw the

pan to one side, add the beaten yolks of two eggs and one tablespoonful

of finely chopped parsley. Take from the fire as soon as thickened,

being careful not to allow the sauce to boil again.

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