Cucumbers ‘All’ Uova’
Peel three large cucumbers and blanch them in salted boiling water for five minutes. Drain, and cut them into pieces an inch thick. Put them in a sauté-pan with one ounce of butter, sprinkle a little fine white flour over them, stir, and add a half pint of veal broth, with salt and pepper to taste. Stir well until it boils, reduce the whole for fifteen minutes, then add a teaspoonful of chopped parsley, a little grated nutmeg, two yolks of eggs beaten up, and two tablespoonfuls of cream. Cook again for three or four minutes, but do not let it boil, and serve hot.