Cucumber Sauce No. 2 from The Settlement Cook Book by Lizzie Black Kander
Beat the cream until solid, add the salt and pepper and gradually the vinegar or lemon juice. When ready to serve, fold in the cucumber, pared, chilled, chopped coarse and drained.
Ingredients
- 1 fresh cucumber
- ¼ teaspoon salt
- 3 tablespoons vinegar or lemon juice
- A few grains pepper
- ½ cup double cream
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