Cucumbers Glazed

Split some cucumbers crosswise into two-inch pieces, having them an inch and a half in diameter, and each of these lengthways and across to obtain four quarters; peel and remove the seeds; pare them into the shape of cloves, add garlic, and cook in salted water; drain, wipe on a cloth, and put them in a thin sautoir with melted butter to reduce their humidity, then pour off the butter, and moisten with some gravy (No. 404), letting this fall to a glaze.