TODAY’S RECIPE
EGG AND CUCUMBER SAVOURY 1 cucumber. 2 eggs. 4 tablespoons (2oz) butter. 1 tablespoon cream. Salt and pepper to taste. 1 cup (I pint) stock. Flour. Paprika. Parsley. Peel the cucumber, cut into two inch lengths, and take out the seeds. Heat loz of butter in a small pan. Flour pieces of cucumber and fry them till a light brown in the butter. Add the stock and simmer gently for about 15 minutes, or until tender. Melt the remainder of the butter in a saucepan. Break the eggs into it, add salt, pepper and cream and stir over a gentle heat until the mixture is quite thick. Pile this on top of the fried cucumber and serve garnished with paprika and parsley. SARAH.
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Bibliographic details
Southland Times, Issue 23773, 22 March 1939, Page 7
Word Count
125TODAY’S RECIPE Southland Times, Issue 23773, 22 March 1939, Page 7
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