CUCUMBERS PIQUANTE!

New Zealand Herald, Volume LXIX, Issue 21112, 20 February 1932, Page 7 (Supplement)

CUCUMBERS PIQUANTE!

This will appeal particularly to those, dyspeptic folk who cannot eat cucumbers raw. One or more large cucumbers, salt and pepper, egg and breadcrumbs, frying fat, piquanto sauce. Choose a large but not over-ripe cucumber, peel it, and cut it in half-inch thick slices. Season them, then dip them in the beaten egg, and coat with breadcrumbs. Have ready the boiling fat, and fry them till they are tender and a rich golden brown. Lay them in a hot dish, and pour round (or what is even better, serve in a tureen) 6ome piquante sauce. For the sauce: Half a pint of brown sauce, two tablespoonfuls of vinegar, two teaspoonfuls of any bottled sauce, one teaspoonful of chopped capers, one teaspoonfill of chopped gherkins, a few drops of anchovy essence. When making the brown "sauce, add the vinegar after frying the flour, and boil' it until it is reduced to half. Then add tho stock and proceed in the usual way. When the brown sauce is strained, add the gherkins, capers, bottled sauce, and anchovy essence. It is then ready for use.