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Cucumber Sauce

4 servings

Ingredients

• fresh cucumbers (as needed)
• light roux (a little)
• fine shallots (a little)
• meat broth (as needed)
• vinegar (a little)
• 1 pcs bay leaf
• salt (as needed)

Instructions

1. Peel fresh cucumbers, halve them, remove the seeds, and cut into cubes.
2. Prepare a light roux, roasting a little fine shallots with it, bring to a boil with meat broth, add vinegar, a bay leaf, and the necessary salt, and cook the cucumbers until soft in it.
3. Instead of fresh cucumbers, pickled cucumbers can also be used very well.
4. This sauce is served with veal and mutton.

Modernized from a treasured 19th-century German cookbook.