No. 817 Filets de Volaille aux concombres.
Fillet three fowls as usual, place them in a sauté-pan with butter, season and put by until ready; have two fine cucumbers cut in pieces three inches in length, split each piece in halves, take out the seeds and peel so as not to leave a mark of green upon it, trim each piece as near the size and shape of the fillets as possible, blanch them three minutes in boiling water with salt, drain them on a sieve, put them in a sauté-pan with a little sugar and some good white stock, set them on the fire till the cucumber is tender and the stock has reduced to demi-glace, then sauté your fillets, and dress upon a small border of mashed potatoes alternately with a piece of the cucumber, add the remainder of the cucumber and the demi-glace to a demi-purée of cucumbers (No. 105) (but keep it quite white), with which sauce over and serve. The cucumbers must be the best for this purpose and fresh, or you will not be able to succeed.