No. 18 White Cucumber Sauce for Meats
Take four or five cucumbers; three-quarters of a pint of veal stock; the yolks of three eggs; a little cayenne pepper and salt.
Peel and take out the seeds from the cucumbers, cut them into very small pieces and put them into a sauce-pan with the stock and seasoning, and simmer it slowly until they are tender. Then stir in the yolks of the eggs well beaten. Make it very hot, but do not let it boil; and serve it up quickly.