Roast a large poularde in vegetables (see No. 417), and when cold cut
the breast out carefully, and afterwards into thin slices, make a stock
with the bones as directed (No. 6), then peel two cucumbers, which cut
into pieces two inches in length, split each piece into four and take
out the seeds if any, trim them at the corners and put them into a
stewpan, with a spoonful of chopped eschalots and two pats of butter,
place them over a slow fire tossing them occasionally; when a little
tender pour off the butter and place in the pieces of poularde, then put
the stock from the bones in a stewpan, not more than a pint, and reduce
it to half, add a pint of white sauce (No. 7) and a little sugar, reduce
till it adheres to the back of the spoon, then take it off the fire, and
stir in a liaison of two yolks of eggs mixed with half a gill of cream,
pass it through a tammie over the pieces of poularde and cucumbers, and
stand in the bain marie to get hot, serve plain in a deep entrée dish.
This dish is much thought of by great epicures, the eyes are certainly
not treated, but the palate is delighted. The same description of entrée
may be made the next day from the legs.