CUCUMBER WITH POULETTE SAUCE
One or two cucumbers (according to the size), 1 oz. butter, ¹⁄₂ pint white sauce, 1 raw yolk of egg, 1 tablespoonful cream, 2 or 3 hard-boiled eggs, chopped parsley, lemon, seasoning, pastry case.
Method.—Peel the cucumber and parboil it in salted water, then drain it and cut it into moderately small pieces and put it into a saucepan containing an ounce of butter, which has been flavoured with salt, pepper, nutmeg, and a dust of castor sugar, and let it simmer for ten minutes, then add the sauce and continue the simmering for about a quarter of an hour, when the cucumber should be quite tender. Beat the yolk of egg with a tablespoonful of cream and stir it into the sauce, add a squeeze of lemon-juice, and when the egg has thickened (take care the sauce does not boil after it is added), pour the cucumber into a round pastry case (which should be hot) and garnish round the edge with quarters of hard-boiled egg (hot) and sprinkle the parsley over the cucumber.