Cut the cucumbers in pieces and stew them as above (No. 103), put all
the trimmings, and some of the worst-shaped pieces into a stewpan with
an ounce of butter and half a spoonful of chopped onions, pass them over
a moderate fire twelve minutes, add three tablespoonfuls of veal stock
(No. 7), and let them simmer until quite tender; then put a
tablespoonful of flour, mix it well, add four more of stock, and six
ditto of bechamel sauce (No. 7), season with half a teaspoonful of
sugar, a quarter ditto of salt, and a little pepper, rub it through a
tammie. When wanted, warm it very quickly, and add half a gill of cream;
put the pieces into the purée and serve; it must not be too thick.