Yield: 4 Servings
|3 larges||Cucumbers; peeled, seeded; and sliced|
|3 tablespoons||Chopped onion|
|3 cups||(3/4 L) chicken stock (canned is ok)|
|1 cup||(1/4 L) milk|
|½ cup||(1 dL) cream|
|2 \N||Egg yolks; slightly beaten|
|\N \N||Salt to taste|
From: Felicia Pickering <MNHAN063@...> Date: Thu, 8 Aug 1996 21:01:56 EDT Melt the butter in a pot, add the cucumbers and onion, and cook over low heat for 10 minutes, stirring often. Stir in the flour and cook for 3 minutes. Slowly add the stock and milk and bring to the boiling point.
Remove from heat and put through a strainer or vegetable mill or puree in a food processor or blender. Return to the pot, add the cream, egg yolks, and salt, and reheat, stirring, taking care not to boil.
Recipe is from _The Fannie Farmer Cookbook_.
EAT-L Digest 7 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .