No. 406 Croustade de Beurre à la Duke of York.
Prépare the croustades as above, and make a good purée of fowl (as for petites bouchées à la purée de volaille, No. 392), then peel a good sized cucumber, cut it in pieces two inches long, and divide each piece into three lengthwise, take out the seeds, and stew the pieces of cucumber till very tender, with a little sugar, onion, and broth, keeping them very white; when cold cut them in small dice, mix with the purée of fowl, fill the croustades, and serve very hot with a plover’s egg upon the top of each.