Ingredients
- Five cucumbers
- three quarters of a pint of veal stock
- three egg yolks
- Pinch of cayenne pepper
- Pinch of salt
Directions
- Peel the cucumbers.
- Dice the cucumbers into very small pieces and take out the seeds.
- Place the diced cucumbers in a saucepan with the veal stock and seasoning.
- Once the cucumbers are tender, stir in the well beaten egg yolks.
- Increase the heat up to just before boiling then serve it quickly with the meat of your choice.
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