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Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy, Eggs		Soup	4	Servings

INGREDIENTS

2	tb	Butter
3	lg	Cucumbers; peeled, seeded; and sliced
3	tb	Chopped onion
3	tb	Flour
3	c	(3/4 L) chicken stock (canned is ok)
1	c	(1/4 L) milk
1/2	c	(1 dL) cream
2		Egg yolks; slightly beaten
		Salt to taste

INSTRUCTIONS

From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date:    Thu, 8 Aug 1996 21:01:56 EDT
Melt the butter in a pot, add the cucumbers and onion, and cook over low
heat for 10 minutes, stirring often.  Stir in the flour and cook for 3
minutes.  Slowly add the stock and milk and bring to the boiling point.
Remove from heat and put through a strainer or vegetable mill or puree in a
food processor or blender.  Return to the pot, add the cream, egg yolks,
and salt, and reheat, stirring, taking care not to boil.
Recipe is from _The Fannie Farmer Cookbook_.
EAT-L Digest  7 August 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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