The table

935. Cucumbers a la Poulette. — Peel three fine, large cucumbers, blanch them in salted boiling water for five minutes, drain, and cut them into pieces one inch thick. Place them in a sautoire with one ounce of butter, strew over them a pinch of very fine flour, stir well, and moisten with half a pint of white broth (No. 99), seasoning with half a pinch of salt, and the same of pepper. Stir well until it boils, and reduce the whole for fifteen minutes, adding a teaspoonful'of chopped parsley, a third of a pinch of nutmeg, two beaten egg yolks, and two tablespoonfuls of sweet cream. Cook again, without letting it come to a boil, for three minutes, and serve. 936. Cucumbers a la Bechamel. — Peel, pare nicely, and blanch six small, fine cucumbers in salted boiling water for five minutes. Remove, drain, and place them in a sautoire with half a pint of good bechamel sauce (No. 154), half an ounce of butter, the third of a pinch of nutmeg, and three tablespoonfuls of milk. Cook all together for fifteen minutes, and pour the whole on a hot dish, and serve. 937. Stuffed Cucumbers. — Peel six small cucumbers, pare them carefully and shapely ; cut off the lower ends, and with a vegetable-spoon empty them, after extracting all the seeds. Place them in slightly acidulated water ; rinse them well, and parboil them in boiling water for-three minutes. Remove them, and put in cold water to cool. Drain them, and fill the insides with a cooked forcemeat made of the breasts of chickens (No. 226). Line a sautoire with slices of pork-skin ; add the cucumbers, season with a pinch of salt and half a pinch of pepper, a bouquet (No. 254), a glassful of white wine, two cloves, and a spoonful of dripping from any kind of roast. Cover with a piece of buttered paper, and place it in a slow oven to cook gently for twenty minutes. When done, transfer them carefully to a hot dish ; free them entirely from any fat, pour half a pint of Madeira sauce (No. 185) over them, and serve. 938. Stewed Cucumbers for Garnishing. — Peel ana slice three large, fine cucumbers ; marinate them with a pinch of salt, half a pinch of pepper, a tablespoonful of vinegar, and one sliced onion. Leave them in for one hour ; strain, and put the whole into a saucepan with a pint of Espagnole sauce (No. 151). Cook for twenty minutes ; strain through a fine sieve, and use for any garnishing required. 939. Spinach Blanched au Naturel.— Take a peck of fresh, sound spinach, cut off the stalks, pare neatly, wash it twice in plenty of water, lifting it out with the hands. Place it in boiling salted water, and boil it for fifteen minutes. Remove, and drain it thoroughly ; place it in cold water again, and let it cool. Lift and drain, pressing it well ; lay it on a wooden board, and hash it very fine. 940. Spinach a PAnglaise.— Proceed exactly the same as for No. 939, but the spinach must not be hashed ; when well drained put it into a saucepan with one ounce of butter ; mix well for five minutes, and it will be ready for any use desired.