Cucumbers a la Poulette from Modern Cookery for Private Families by Eliza Acton
The cucumbers for this dish may be pared and sliced very thin; or quartered, freed from the seeds, and cut into half-inch lengths; in either case they should be steeped in a little vinegar and spri...
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- cucumbers
- vinegar
- salt
- flour
- butter
- pale veal stock
- gravy
- white pepper
- parsley
- eggs
- vegetable
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