White Cucumber Sauce

Ingredients

• 3 medium young cucumbers
• salt and water
• 1/4 pint béchamel or thick white sauce
• 2 to 3 egg yolks, beaten
• a little chili vinegar or lemon-juice
• veal gravy, well seasoned
• butter
• pale veal gravy
• rich cream
• a morsel sugar

Instructions

1. Quarter some young quickly-grown cucumbers with few seeds; empty them of seeds and take off the rinds.
2. Cut them into inch lengths.
3. Boil them in salt and water for fifteen to eighteen minutes.
4. Press the water from them with the back of a spoon.
5. Work them through a sieve.
6. Mix them with a few spoonsful of béchamel or thick white sauce.
7. Do not let them boil again, but serve them very hot.