C. au jus
C. à la maître d'hotel
C. à la poulette
boiled.—Remove the ends and the peel
from a good (but not too large) cucumber, halve it
lengthways, remove the seeds, and cut it into neat
pieces; now put it on in plenty of boiling salted water,
let it reboil, then simmer gently for five minutes;
after which you drain it dry, softly pressing it in a
clean cloth to remove superfluous water; now place
the pieces in a clean pan with a dust of salt, pepper, and
nutmeg, and a short half pint of good gravy, and
let them simmer very gently till tender, but not
broken. It will take about twenty minutes altogether.
These are called C. au jus. If after parboiling them
as above, you place them, when drained, into a pan
with a good pat of fresh butter, some minced parsley,
white pepper, salt, and lemon juice, and let them
stew very gently for fifteen or twenty minutes, they
are known as C. à la maître d'hotel. Or, when
drained, if finished off in a delicate white sauce, to
which at the moment of serving you add an egg yolk
beaten up with the juice of a lemon, it becomes C. à la
poulette.