Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 54

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Prepare three middling-sized cucumbers, as directed (No. 103), then put two ounces of butter with a teaspoonful of powdered sugar, and half one of chopped onions, into a stewpan, place it over the fire, and when the butter is melted add the cucumbers, which pass over the fire until tender and slightly tinged; then put them out upon a cloth, put eighteen spoonfuls of demi-glace (No. 9) into another stewpan with six of consommé (No. 134), reduce it until rather thickish; then add the cucumbers, boil them two minutes, season with a saltspoonful of salt, and the half of one of pepper, skim it, and it is ready to serve.