Cucumbers "alia Toscana"

Ingredients

• 3 medium Cucumbers (Peeled)
• 1 teaspoon Salt (For blanching water)
• 1 tablespoon Butter
• 1 tablespoon All-purpose flour
• 1.5 cups Veal broth
• 0.25 teaspoon Salt (For sauce)
• 0.25 teaspoon Black pepper (Freshly ground)
• 1 teaspoon Fresh parsley (Chopped)
• 0.5 teaspoon Ground nutmeg
• 0.5 cup Heavy cream
• 2 Egg yolks

Instructions

1. 1Peel the cucumbers.
2. 2Bring a pot of salted water to a boil. Blanch the peeled cucumbers in the boiling water for 5 minutes. Drain well.
3. 3Cut the blanched cucumbers into pieces about 1 inch thick.
4. 4Melt the butter in a frying pan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the veal broth until smooth. Add salt and pepper.
5. 5Add the cucumber pieces to the sauce. Reduce the heat to low and simmer for about 15 minutes, stirring occasionally, until the cucumbers are tender and the sauce has thickened.
6. 6Stir in the chopped parsley and grated nutmeg. In a separate bowl, whisk together the cream and egg yolks. Gradually whisk the cream mixture into the sauce. Heat gently for 3-4 minutes, stirring constantly, until the sauce has thickened slightly. Do not let it boil.
7. 7Serve hot.