Cucumbers "alla Toscana" Recipe

Instructions

1. Peel and blanch three or four cucumbers in boiling salted water for five minutes.
2. Drain and cut them into pieces one inch thick and put them into a frying pan with one ounce of butter, a little flour, and one-half pint of veal broth, stir well, and add some salt and pepper.
3. Reduce for about fifteen minutes, stirring until it boils, add one teaspoon of chopped parsley, one-half a teaspoon of grated nutmeg, one-half a cup of cream, and the beaten-up yolks of two eggs.
4. Put on the fire again for three or four minutes.
5. Do not let boil, and serve hot.