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Two Yolks of Eggs (Seasoning Bread Cro tons)

Seasoning. Bread Croûtons.

Peel the cucumbers, cut them into quarters, remove the seeds and slice coarsely. Boil in salted water till tender, drain, and put in a stewpan with one ounce of butter. Let them stew for about half an hour. Season with pepper, salt, and half a teaspoonful of sugar. Melt the remaining two ounces of butter in another stewpan, stir in the flour, cook it without browning, add the stock, let it boil up, skim it, and add the milk boiling and the cooked cucumber; cook slowly for twenty minutes. Then rub it through a fine sieve. Stir the cream and yolks of eggs well together, pour them into the purée, return the purée to the fire, stir until the liaison of eggs and cream is formed, then pour it into a soup tureen, and serve with croûtons.