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.
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Cooking tools:
- Whisk
- Hand mixer
- Mixing bowl
- Paring knife
- Chef's knife
- Cutting board
- Colander
- Spoon
- Refrigerator
- Serving bowl
Ingredients
- 3 tablespoons vinegar or lemon juice
- ½ cup double cream
- ¼ teaspoon salt
- A few grains pepper
- 1 fresh cucumber
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