Cucumbers with Cream Sauce

Ingredients

3 pared cucumbers, sliced 1 inch thick (about 4 cups)
boiling water
2 tablespoons finely chopped onion
1 tablespoon Roberts Butter
2 tablespoons flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 1/2 cups Roberts Milk
1 Roberts Egg, beaten
2 tablespoons finely chopped
parsley

Preparation

Cook cucumbers, covered, in a small amount of boiling water for 10 minutes; drain well. Saute chopped onion in butter about 5 minutes; remove from heat and add flour, salt and pepper, stirring until smooth. Gradually stir in milk; bring to a boil and cook, stirring constantly, until thickened. Stir small amount of hot sauce into egg; then pour back into skillet. Add cooked cucumbers. Over low heat, bring cucumbers and sauce just to a boil, stirring constantly. Place in serving dish; sprinkle with parsley.

Yield: 4 to 6 servings