Make eight quenelles as before, then procure a fine hothouse cucumber,
from which cut and trim eight pieces the size of your quenelles, put
them in a stewpan with a pat of butter and a little sugar, pass them
over a slow fire ten minutes, then add six spoonfuls of white broth, and
let them simmer very gently till quite done, but not too much so, or it
would be impossible to dress them; then poach the quenelles and lay them
on a cloth to drain with the cucumber, have ready a border of mashed
potatoes on your dish, cut a little piece off the bottom of each
quenelle, and dress them alternately with the cucumber in crown; have
ready the following sauce: add half a pint of white sauce (No. 7) to the
stock the cucumber was dressed in, reduce it till it adheres to the
spoon, add a tablespoonful of cream, sauce over, and serve.