No. 1065 Concombres farcis à la crème.
Proceed with the cucumbers as in the last, but sauce over with a celery sauce à la Chetwynd (No. 1060).
No. 1066 Croustade aux Concombres.
Prepare a plain croustade according to the size of your dish, and three inches in height, then have four cucumbers, which cut into pieces two inches and a half long, peel them, split each piece into three, take out the seeds and trim them neatly, put them in a stewpan with an ounce of butter, a teaspoonful of sugar, and cover with white stock, let them stew till tender, drain them upon the back of a sieve; in another stewpan have a pint of good bechamel sauce (No. 7), which reduce till rather thick, then add the cucumber and a little powdered sugar, place on the fire, and when boiling finish with a liaison of one yolk of egg mixed with two tablespoonfuls of cream: place the croustade upon your dish, pour the ragout into it, and serve.