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Twelve Peppercorns (Half a gill of Whipped Cream)

Half a gill of Whipped Cream.

Salt. Grated Nutmeg.

Peel the cucumber very thinly, cut it up into pieces and put in a stewpan; cover it with water, add salt, and let it boil till tender. Then strain off the water and rub it through a fine sieve.

Return it to the stewpan, moisten with half a pint of stock, and let it simmer to reduce.

Next prepare a Béchamel, i.e. melt the butter in a stewpan, peel and slice the onion and carrot, add this, and the bayleaf, peppercorns and parsley.

Let this fry for four minutes, stir in the flour, and let it cook for a few seconds without allowing it to colour. Have the milk boiling and stir in gently. Add more milk or hot stock if too thick.

Simmer for fifteen minutes, skim, and pass through a tammy cloth or very fine strainer.

Mix about half or more of this to the cucumber purée, season to taste with salt, pepper and nutmeg. Just before required for table stir in the whipped cream.

The sauce must be well whisked, and must on no account be allowed to boil again, or else it may go oily. The smallest suspicion of spinach greening added will give it an appropriate tint.