CUCUMBER SAUCE, White.
Ingredients.—3 or 4 cucumbers, ½ pint of white stock, cayenne and salt to taste, the yolks of 3 eggs. Mode.—Cut the cucumbers into small pieces, after peeling them and taking out the seeds. Put them in the stewpan with the white stock and seasoning; simmer gently till the cucumbers are tender, which will be in about ¼ hour. Then add the yolks of the eggs, well beaten; stir them to the sauce, but do not allow it to boil, and serve very hot. Time.—Altogether, ½ hour.