Recipes > Vegetables > Cucumber > Cucumbers 'Alla Toscana'

Cucumbers 'Alla Toscana'


  • 3 or 4 cucumbers
  • 1 ounce of butter
  • a little flour
  • 1/2 pint of veal broth
  • salt
  • pepper
  • 1 teaspoon of chopped parsley
  • 1/2 teaspoon of grated nutmeg
  • 1/2 cup of cream
  • beaten-up yolks of 2 eggs


Peel and blanch the cucumbers in boiling salted water for five minutes. Drain and cut them into pieces one inch thick and put them into a frying-pan with butter, flour, and veal broth, stir well, and add some salt and pepper. Reduce for about fifteen minutes, stirring until it boils, add chopped parsley, grated nutmeg, cream, and the beaten-up yolks. Put on the fire again for three or four minutes. Do not let boil, and serve hot.


Simple Italian Cookery.


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