Minted Cucumbers

Instructions:

Using 3 small cucumbers, peel only two but cut all three into slices 1 inch thick. Cover with cold water and bring to a boil, drain, reserve cucumber stock. Melt 2 tablespoons of butter over low heat; add 2 tablespoons of flour and 1 cup of stock, stirring until smooth and mixture comes to a boil. Season with 1/2 teaspoon of salt, dash of cayenne.

Add 4 tablespoons of finely sliced mushrooms and the cucumbers, cover and simmer gently until cucumbers are just soft; add more salt and pepper as needed, and keep hot over water. Stir 1/4 cup of cream into one slightly beaten egg yolk; add to vegetables. Add 2 teaspoons of chopped fresh mint.

Serve in heated casserole with fingers of two slices toasted bread. If desired, Italian seasonings, celery seed and or garlic powder may be added.