Time:1 hour.

Seasonable from June to September.

Sufficient for 4 persons.

  1. 1 large cucumber
  2. a piece of butter the size of a walnut
  3. a little chervil cut in large pieces
  4. a little sorrel cut in large pieces
  5. salt to taste
  6. pepper to taste
  7. the yolks of 2 eggs
  8. 1 gill of crea
  9. 1 quart of medium stock
  • Pare the cucumber, quarter it, and take out the seeds
  • Cut it in thin slices
  • Put these on a plate with a little salt, to draw the water from them
  • Drain, and put them in your stewpan, with the butter
  • When they are warmed through, without being browned, pour the stock on them
  • Add the sorrel, chervil, and seasoning
  • Boil for 40 minutes
  • Mix the well-beaten yolks of the eggs with the cream, which add at the moment of serving

  • Source: The Book of Household Management by Isabella Beeton (1859)

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