EGGS IN CUCUMBER CASES
One medium-sized cucumber, white vegetable stock, 3 eggs, 1 yolk, butter, 1 dessertspoonful tomato catsup, 2 teaspoonfuls chopped parsley, 1 gill cream, seasoning, some fried breadcrumbs.
One medium-sized cucumber, white vegetable stock, 3 eggs, 1 yolk, butter, 1 dessertspoonful tomato catsup, 2 teaspoonfuls chopped parsley, 1 gill cream, seasoning, some fried breadcrumbs.
Method.—Peel the cucumber, taking care not to leave any of the skin, or it will taste bitter, cut it into pieces of about two inches thick, and with a sharp cutter of suitable size remove the seeds from the middle. Arrange the cucumber cases in a shallow stewpan, which has been lightly spread with butter, and pour in enough boiling stock to about half cover them; close the lid securely, and let them cook until tender, care being taken that they do not get too soft or they will not stand properly. Beat the three eggs thoroughly with a patent egg-beater, season them with salt, pepper, and a little curry powder, add the tomato catsup, and pour them into a saucepan containing one ounce of warm butter, and stir until the eggs begin to set, then fill the cucumber cases with them; sprinkle some fried breadcrumbs over the top and keep hot for a few moments while the sauce is made thus: Boil up the stock in which the cases were cooked, stir in the yolk of egg beaten up with the cream, andcontinue to stir until the sauce has thickened, add a few drops of lemon-juice and a teaspoonful of chopped parsley, and pour it round the dish containing the cucumber. Serve accompanied by a dish of sauté potatoes.