Cucumber, White, for Meats

Ingredients

• 4-5 cucumbers
• 3/4 of a pint of veal stock
• 3 egg yolks
• A pinch of cayenne pepper
• A pinch of salt

Directions

1. Peel and take out the seeds from the cucumbers and cut them into very small pieces.
2. Put the cucumber pieces into a saucepan with the veal stock and the seasoning , and simmer it slowly until they are tender.
3. Next, beat the egg yolks and stir it into the pan.
4. Bring the temperature up to high, but do NOT let it boil; and serve immediately.

Source — La Cuisine Creole
Prepared by Cintia Marin
Louisiana Anthology
June  8, 2020