Recipes > Sauces & Spreads > Cucumber Sauces > Cucumber Sauce, White

Cucumber Sauce, White


  • 3 or four cucumbers
  • 1/2 pint of white stock
  • cayenne and salt to taste
  • yolks of 3 eggs


Cut the cucumbers into small pieces, after peeling them and taking out the seeds. Put them in a stewpan with the white stock and seasoning; simmer gently till the cucumbers are tender, which will be in about 1/4 hour. Then add the yolks of the eggs well beaten; stir them to the sauce, but do not allow it to boil, and serve very hot.

Time: Altogether, 1/2 hour.


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The Book of Household Management (1861).

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