Title: Cucumbers Cooked with Mint
Categories: Vegetable
Yield: 4 Servings
| 3 | md | Cucumbers |
| 4 | tb | Butter |
| 2 | tb | Flour |
| | | Salt & pepper |
| 1 | | Egg yolk |
| 1/4 | c | Heavy cream |
| 2 | tb | Finely chopped fresh mint |
Peel cucumbers and slice 1 inch thick. Barely cover with water and bring to
a boil. Drain and reserve stock. Melt butter in saucepan, add flour, cook 1
minute. Stir until smooth and gradually add 1 cup of cucumber liquor. Stir
and bring to a boil. Add cucumbers, salt and pepper and cook until they are
tender, about 15 minutes. Mix egg yolk and cream; turn off heat and add to
cucumbers. Add mint. Blend carefully.