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📝 Description
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75
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🥘 Ingredients
1 large cucumber, a piece of butter the size of a walnut, a little chervil and sorrel cut in large pieces, salt and pepper to taste, the yolks of 2 eggs, 1 gill of cream, 1 quart of medium stock No. 105.
👨🍳 Method
Pare the cucumber, quarter it, and take out the seeds; cut it in thin slices, put these on a plate with a little salt, to draw the water from them; drain, and put them in your stewpan, with the butter. When they are warmed through, without being browned, pour the stock on them. Add the sorrel, chervil, and seasoning, and boil for 40 minutes. Mix the well-beaten yolks of the eggs with the cream, which add at the moment of serving.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Recipe 127 from Mrs. Beeton’s Book of Household Management and was pleasantly surprised by the vibrant flavors and the unexpected harmony between the cucumber and the rich stock. The process was a bit labor-intensive, slicing the cucumber and then quartering and deseeding it, but the results were worth the effort. I found that the addition of the sorrel and chervil provided a fresh, herbal undertone that complemented the creamy, velvety texture of the sauce. The recipe calls for a small piece of butter, the size of a walnut, which might seem insignificant, but it was just right—giving the dish a subtle richness without overpowering the delicate cucumber. This dish would be perfect for a weeknight cook looking to add a bit of vintage charm to their menu. The combination of crisp cucumber and creamy, herbaceous sauce makes it an excellent choice for a comfort-seeker who appreciates the unexpected. I paired it with a simple grilled chicken breast and some roasted potatoes, and it was a delightful, unexpected meal.
