Prépare the croustades as above, and make a good purée of fowl (as for
petites bouchées à la purée de volaille, No. 392), then peel a good
sized cucumber, cut it in pieces two inches long, and divide each piece
into three lengthwise, take out the seeds, and stew the pieces of
cucumber till very tender, with a little sugar, onion, and broth,
keeping them very white; when cold cut them in small dice, mix with the
purée of fowl, fill the croustades, and serve very hot with a plover’s
egg upon the top of each.