Prepare three middling-sized cucumbers, as directed (No. 103), then put
two ounces of butter with a teaspoonful of powdered sugar, and half one
of chopped onions, into a stewpan, place it over the fire, and when the
butter is melted add the cucumbers, which pass over the fire until
tender and slightly tinged; then put them out upon a cloth, put
eighteen spoonfuls of demi-glace (No. 9) into another stewpan with six
of consommé (No. 134), reduce it until rather thickish; then add the
cucumbers, boil them two minutes, season with a saltspoonful of salt,
and the half of one of pepper, skim it, and it is ready to serve.