Prepare a plain croustade according to the size of your dish, and three
inches in height, then have four cucumbers, which cut into pieces two
inches and a half long, peel them, split each piece into three, take out
the seeds and trim them neatly, put them in a stewpan with an ounce of
butter, a teaspoonful of sugar, and cover with white stock, let them
stew till tender, drain them upon the back of a sieve; in another
stewpan have a pint of good bechamel sauce (No. 7), which reduce till
rather thick, then add the cucumber and a little powdered sugar, place
on the fire, and when boiling finish with a liaison of one yolk of egg
mixed with two tablespoonfuls of cream: place the croustade upon your
dish, pour the ragout into it, and serve.