Peel and blanch three or four cucumbers in boiling salted water for
five minutes. Drain and cut them into pieces one inch thick and put
them into a frying-pan with one ounce of butter, a little flour, and
one-half pint of veal broth, stir well, and add some salt and pepper.
Reduce for about fifteen minutes, stirring until it boils, add one
teaspoon of chopped parsley, one-half a teaspoon of grated nutmeg,
one-half a cup of cream, and the beaten-up yolks of two eggs. Put on
the fire again for three or four minutes. Do not let boil, and serve
hot.