Braized Cucumber With Tomato Sauce Recipe

1 cucumber.

1 shalot.

1/2 pound tomatoes.

1 gill of water.

2 ounces butter.

1/2 teaspoon salt.

1/4 teaspoon pepper.

3 teaspoons semolina.



Dissolve the butter in a small stewpan, peel and slice the cucumber in

slices about a quarter of an inch thick, remove the seeds with a pointed

knife, dry the slices in a clean cloth and braize them in the butter

until tender (about a quarter of an hour), adding a little salt and

pepper. When done (they must on no account be allowed to break), remove

them carefully with a fork one by one on to a suitable sized dish, and

place on one side. To make the sauce, cut up the tomatoes and shalot,

and place them with the seeds and any rough pieces of the cucumber in

the butter which has just cooked the cucumber, adding water and salt if

needed; simmer for half an hour, strain, and thicken with semolina, or

flour if preferred. Re-warm the cucumber by placing it in the oven, pour

the sauce over, and serve.

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