Montelle Soup

Serve a chicken consomme (No. 190), garnished with stuffed lettuces (No. 2752), and cucumbers prepared as follows: Cut off the ends of the cucumbers, peel them nicely, and divide them lengthwise into inch pieces; remove the seeds, pare them to resemble cloves of garlic, then fry them in butter in a saucepan, season, and finish cooking them in a little white broth, in such a way that they are thoroughly done when the liquid is entirely reduced. Serve separately the lettuce and cucumbers in a vegetable dish, and at the same time a tureen of chicken consomme.