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CUCUMBER SAUCE

(Sauces For Fish And Vegetables) - (The International Jewish Cook Book)







Pare two large cucumbers; remove seeds, if large; chop fine and squeeze
dry. Season with salt, vinegar, paprika and add one-half cup of cream.

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BROWN CUCUMBER SAUCE.

Peel and cut in thick slices, one or more fresh cucumbers, fry them
until brown in a little butter, or clarified fat, then add to them
a little strong beef gravy, pepper, salt, and a spoonful of vinegar;
some cooks add a chopped onion browned with the cucumbers.

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WHITE CUCUMBER SAUCE.

Take out the seeds of some fresh young cucumbers, quarter them, and
cut them into pieces of two inch lengths, let them lay for an hour in
vinegar and water, then simmer them till thoroughly soft, in a veal
broth seasoned with pepper, salt, and a little lemon juice; when ready
for serving, pour off the gravy and thicken it with the yolks of a
couple of eggs stirred in, add it to the saucepan; warm up, taking
care that it does not curdle.

BROWNED FLOUR FOR MAKING SOUPS AND GRAVIES DARK AND THICK.
Spread flour on a tin, and place it in a Dutch oven before the fire,
or in a gentle oven till it browns; it must often be turned, that the
flour may be equally coloured throughout. A small quantity of this
prepared and laid by for use, will be found useful.

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Grated Cucumber Sauce

Peel a good-sized tomato, cut it into halves and press out the seeds; chop
the flesh of the tomato fine, add a quarter of a teaspoonful of salt, a
dash of pepper, or, if you have it, a little sweet pepper chopped fine;
you may add also a little celery chopped very fine, or celery seed, and a
teaspoonful of onion juice; rub your spoon with a clove of garlic, and mix
the ingredients thoroughly; add a teaspoonful of lemon juice and dish.
Pass and use as ordinary catsup.

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Broiled Fish Cucumber Sauce

Serve a small piece of broiled halibut, salmon, or sword fish, with

cucumber sauce.



Cucumber Sauce.--Pare one-half cucumber, grate and drain. Season with

salt, pepper and vinegar.

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Cucumber Sauce

Wash 3 medium-sized cucumbers; grate peel and all and pour off some of

the extra liquid. Add 1 tablespoon each of white pepper, salt and horse

radish; lastly add 1/2 pint of vinegar. This is very nice, and will keep

any length of time.









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