White Cucumber Sauce For Meats

Ingredients

• Four or five cucumbers
• Three-quarters of a pint of veal stock
• Three egg yolks
• A little cayenne pepper and salt

Directions

1. Peel and take out the seeds from the cucumbers.
2. Cut into very small pieces and combine with the stock and seasoning in a saucepan.
3. Simmer slowly until tender.
4. Stir in well beaten egg yolks.
5. Raise heat but do not boil.
6. Serve immediately.

Source — La Cuisine Creole
Prepared by Toby Latino
Louisiana Anthology
April 1, 2024