TO-DAY’S RECIPES

Sun (Auckland), Volume II, Issue 522, 27 November 1928, Page 4

TO-DAY’S RECIPES

COOKING CUCUMBERS CUCUMBERS A LA POULETTE Cut the cucumbers into collops about one uich in diameter, place in dish with one tablespoon salt and two tablespoons vinegar and allow to steep for some hours. Pour off liquor, put cucumbers into stew-pan with 2 oz fresh butter, a very little grated nutmeg and one dessertspoon pounded sugar and simmer gently till tender—about 30 minutes. Pour off butter and add a spoonful of white sauce. Again simmer for a few minutes, then add a mixture of three yo'.ks of eggs , quarter pint cream, a spoonful chopped and parboiled parsley and juice of half a lemon. Dish vp nicely and serve. LAMB AND CUCUMBERS Peel the required quantity of cucumbers and remove seeds. Put into one quart water flavoured with salt and one tablespcon vinegar. Stand three hours, then drain off the liquid. Work quarter pound butter into one tablespoon flour, add pinch of cayenne and one teaspoon sugar; shake swiftly over the fire till it is pale yellow. Add cucumber and cook gently for 20 minutes, shaking the pan at intervals. Add one gill white stock and cook for 10 minute* . Squeeze in juice of small lemon and serve over cooked, well-seasoned lamb cutlets.