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CUCUMBERS (a la Poulette)

Peel two small, young cucumbers, remove the seeds, cut the fruit into pieces about one inch thick and two inches long, stew these till tender in water with a little salt and vinegar in it; drain them. Put into a stewpan one ounce of butter and three-quarters of an ounce of flour; mix the butter and flour well, and let them remain about three minutes. Add gradually one pint of nicely-flavoured stock. Simmer gently for fifteen minutes. Put in the cucumbers, with a seasoning of salt and pepper, and in a minute or so two table-spoonfuls of cream. Draw the sauce from the fire, and, just before serving it, add the well-beaten yolks of two eggs and the juice of half a lemon. Time, one hour. Probable cost, 1s. 6d. Sufficient for one pint and a half.