934. Chicory for Garnishing.
—Prepare exactly as for No. 933, using it when needed.
935. Cucumbers à la Poulette.
—Peel three fine, large cucumbers, blanch them in salted boiling water for five minutes, drain, and cut them into pieces one inch thick. Place them in a sautoire with one ounce of butter, strew over them a pinch of very fine flour, stir well, and moisten with half a pint of white broth (No. 99), seasoning with half a pinch of salt, and the same of pepper. Stir well until it boils, and reduce the whole for fifteen minutes, adding a teaspoonful of chopped parsley, a third of a pinch of nutmeg, two beaten egg yolks, and two tablespoonfuls of sweet cream. Cook again, without letting it come to a boil, for three minutes, and serve.