CookEat Recipe

Cucumbers Béchamel

Name: Cucumbers Béchamel
Ingredients: 3 Cucumber — Good-sized fresh cucumbers, peeled/seeded; mass unprinted; 1 Tablespoon Butter — FIRST butter allocation for white sauce; 1906 source measure retained without conversion; 1.5 Tablespoon Flour — Flour for white sauce; 1906 source measure retained without conversion; 118 Millilitre Milk — Milk, one gill; 59 Millilitre Cream — Cream, half gill; 1 Tablespoon Butter — SECOND butter allocation for frying cucumber; 1906 source measure retained without conversion; 1 Teaspoon Salt — Salt for cucumber; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper for cucumber; 1906 source measure retained without conversion; 1 Saltspoon (source measure) Nutmeg — Grated nutmeg added after draining; 1906 source measure retained without conversion; source unit: saltspoon

Cooked drained cucumber pieces coated in a small milk-and-cream white sauce.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Peel three cucumbers, quarter lengthwise, REMOVE seeds and cut firm flesh into half-inch pieces. In separate pan mix FIRST tablespoon butter/flour, add gill milk and half gill cream, heat until boiled/smooth and keep warm.
Step 2
In frying pan heat SECOND tablespoon butter, add cucumber with salt/pepper, cook briskly ten minutes tossing. Drain released liquid on sieve; transfer drained cucumber to white sauce, add nutmeg, boil five more minutes and serve hot.

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