Cucumbers ‘Alla Béchamel’
Peel and pare six small cucumbers, and blanch them in salted boiling water for five minutes. Drain, and put them in a sauté-pan with half a pint of Béchamel sauce (see Sauces, p. 119), half an ounce of butter, a little grated nutmeg, and three tablespoonfuls of milk. Cook for fifteen minutes, put them on a hot dish, and serve.