936 | Cucumbers à la Béchamel.
—Peel, pare nicely, and blanch six small, fine cucumbers in salted boiling water for five minutes. Remove, drain, and place them in a sautoire with half a pint of good béchamel sauce (No. 154), half an ounce of butter, the third of a pinch of nutmeg, and three tablespoonfuls of milk. Cook all together for fifteen minutes, and pour the whole on a hot dish, and serve.