CUCUMBERS "ALLA TOSCANA"
Peel and blanch three or four cucumbers in boiling
salted water for five minutes. Drain and cut them into
pieces one inch thick and put them into a frying−pan
with one ounce of butter, a little flour, and one−half pint
of veal broth, stir well, and add some salt and
pepper. Reduce for about fifteen minutes, stirring until it boils,
add one teaspoon of chopped parsley, one−half a
teaspoon of grated nutmeg, one−half a cup of cream, and the
beaten−up yolks of two eggs. Put on the fire again for three or
four minutes. Do not let boil, and serve hot.