Fillet three fowls as usual, place them in a sauté-pan with butter,
season and put by until ready; have two fine cucumbers cut in pieces
three inches in length, split each piece in halves, take out the seeds
and peel so as not to leave a mark of green upon it, trim each piece as
near the size and shape of the fillets as possible, blanch them three
minutes in boiling water with salt, drain them on a sieve, put them in a
sauté-pan with a little sugar and some good white stock, set them on the
fire till the cucumber is tender and the stock has reduced to
demi-glace, then sauté your fillets, and dress upon a small border of
mashed potatoes alternately with a piece of the cucumber, add the
remainder of the cucumber and the demi-glace to a demi-purée of
cucumbers (No. 105) (but keep it quite white), with which sauce over and
serve. The cucumbers must be the best for this purpose and fresh, or you
will not be able to succeed.