Catholic Recipe: Cucumber Sauce
Foreign chefs have taught us that the addition of a savory sauce can lift an ordinary food to epicurean heights. This is a simple cucumber white sauce.
Cook cucumber in 1/2 cup water until clear and tender; drain, saving cooking water. Melt butter or margarine; blend in flour. Measure cooking water; add enough water to make 1 cup; add to flour mixture; stir until smooth and thickened. Add remaining ingredients; blend well. Add cooked cucumber. Makes about 2 cups.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965