Get three best quality fresh cucumbers, cut them in pieces about two
inches long, peel each separately, then cut the outside in three slices
(or four, if large), leaving the seeds in one piece in the middle, trim
off all the edges neatly; put half a tablespoonful of sugar into a
stewpan with an ounce of butter, a little chopped eschalots, and the
cucumber, pass them over a moderate fire ten minutes without breaking,
and keep them quite white, then add a little white broth (No. 133), just
enough to cover them, let them simmer until tender, then lay them, with
a colander spoon, on a sieve to drain; put twelve tablespoonfuls of
bechamel sauce (No. 7) into the stewpan with six of white broth, skim
off all the butter, let it reduce until rather thick; season it with a
quarter of a teaspoonful of salt, a little pepper, and half a gill of
cream; when ready to serve add the cucumbers.