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📝 Description
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🥘 Ingredients
2 or 3 cucumbers, salt and vinegar, 2 oz. of butter, flour, 1/2 pint of broth, 1 teaspoonful of minced parsley, a lump of sugar, the yolks of 2 eggs, salt and pepper to taste.
👨🍳 Method
Pare and cut the cucumbers into slices of an equal thickness, and let them remain in a pickle of salt and vinegar for 1/2 hour; then drain them in a cloth, and put them into a stewpan with the butter. Fry them over a brisk fire, but do not brown them, and then dredge over them a little flour; add the broth, skim off all the fat, which will rise to the surface, and boil gently until the gravy is somewhat reduced; but the cucumber should not be broken. Stir in the yolks of the eggs, add the parsley, sugar, and a seasoning of pepper and salt; bring the whole to the point of boiling, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Cucumbers A La Poulette recipe because it reminded me of a fancy potato salad dressing I'd tasted years ago. I found that the key to this dish is in the pickling, which gives the cucumbers a delightful tang that's balanced by the rich, creamy sauce. The sugar in the sauce is a genius touch—it's not overly sweet, but it adds just enough depth to make the flavors sing. I was surprised by how much I enjoyed the texture of the cucumbers after they'd been fried and simmered; they held up beautifully, providing a nice contrast to the smooth sauce. This recipe is perfect for the weeknight cook who wants to elevate humble ingredients into something special. The process is straightforward, and the results are impressive. Serve it as a side dish at your next potluck or dinner party—it's sure to spark conversation and impress your guests. I paired mine with some simple grilled chicken and steamed new potatoes.
