Minted Cucumbers 3 small cucumbers
2 tablespoons of butter
2 tablespoons of flour
1/2 teaspoon of salt
a dash of cayenne
4 tablespoons of finely sliced mushrooms
1/4 cup of cream
1 slightly beaten egg yolk
2 teaspoons of chopped fresh mint
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 | 
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