- Cucumbers
- Flour
- Egg
- Sour cream
- Chicken stock
- Cooking oil
- Dill or parsley, fresh
Batter:
Mix 1/2 cup flour with a pinch of salt. 1 egg, beaten, and 8 tablespoons chicken stock. Mix well to make a batter.
Cucumbers:
Get young, small cucumbers, allowing 3 per person. Cut off the tips, and scrub thoroughly.
Dip 12 cucumbers in the batter, and drop, a few at a time, in a kettle of hot oil (360 degrees). Fry until golden and crisp.
Presentation:
Serve hot with sour cream and a sprinkle of fresh dill or parsley. These are often served with buttered new potatoes. Serves 4.
(Origin - "A Treasury of Great Recipes" by Mary and Vincent Price. Recipes tested by Ann Seranne. Published by Grosset & Dunlap, 1965.)
Other "Lost" Recipes by Mary and Vincent Price
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