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One Cucumber (Gill of White Sauce)

One gill of White Sauce.

A handful of Spinach.

Half a gill of Cream.

Seasoning. Peel the uncooked cucumber and pound it in a mortar with a handful of uncooked spinach, and pass them through a hair sieve. Stir this purée into the white sauce and thin it with the cream.

Sauce Écrevisses. (Shrimp Sauce.) Ingredients.

One pint of picked Shrimps.

Half a pint of Fish Stock or Milk.

One gill of Cream.

Two ounces and a half of Butter.

One ounce of Flour.

Bayleaf. Parsley. One teaspoonful of Anchovy Sauce.

A few drops of Lemon Juice.

Cook one ounce and a half of butter and flour together, stir in the fish stock or milk; let it boil for ten minutes, then add the anchovy sauce and salt.

Rinse the shrimps in a little cold water, then pound them in a mortar with the other ounce of butter, stir them into the sauce, add the cream and lemon juice, cook well, pass through a tammy. re-heat, and serve.