Cucumbers, Sauteed (From Lady Clark, 1880) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | |||||||||
| INGREDIENTS: | ||
| 2 medium cucumbers | 1 tablespoon white wine vinegar | 2oz (50g) butter |
| 1 tablespoon white sugar | salt and white pepper | |
| 1 | Peel and cut the cucumbers into fairly thick rounds, then put into a saucepan, barely cover with boiling water and add a little salt. Bring back to the boil and simmer gently for about 5 minutes, then strain thoroughly. |
| 2 | Heat up the butter until foaming, then add the sugar and vinegar and mix well. Add the cucumber and gently saute them in this, turning the slices gently so that they do not break up. They should be tender, unbroken and covered with a glaze. |