Put half a pound of butter into a stewpan, slice two eschalots, six
Jerusalem artichokes, (if early in the spring, but they may be omitted,)
half a pound of lean ham, and six cucumbers peeled very carefully, as
the least green would give a bad flavour; stir it over a slow fire
twenty minutes, then add the meat of half a braised fowl (No. 523), well
pounded, and three spoonfuls of flour, mix well; add three quarts of
veal stock, and a quart of boiled milk, let it boil, keeping it stirred,
rub it through a tammie, put it into a clean stewpan, skim it well;
season with one teaspoonful of salt, two ditto of sugar, have ready
about twenty pieces of cucumber, stewed as (No. 103), put them into the
tureen, add half a pint of good cream to the soup, and serve. It must
not be too thick.