Cucumber, 1 small, Butter, 1 tablespoon, Salt, pepper.
To be later added,
Butter, 1/2 cup, Flour, 1 tablespoon, Milk, 1/2 cup, Cold water, 1 teaspoon, Salt, a pinch.
Remove the peel from a small cucumber, cut it into moderately thin slices and then into small squares. Melt 1 tablespoon of butter in a small saucepan, put in the cut cucumber, and pour in sufficient water to cover.
Season with salt and pepper. Place a buttered paper over the top, and allow it to simmer until it is tender. Prepare some drawn butter by melting half a cup of butter over a slow fire. Then sprinkle in a tablespoon of flour and add a half a cup of scalded milk, and a pinch of salt.
Vinegar, 1 dessert-spoon,
Salt, pepper, olive-oil.
Put the yolks of 2 raw eggs into a basin and mix together. Add seasoning of salt, pepper, and a few drops of oil, and whisk them together thoroughly. Add more oil, drop by drop, whisking all the time, and blend the oil with the eggs, in the same way, till the mixture is about the consistency of mayonnaise. As soon as this result is obtained, pour in the vinegar, slowly, and a dessert-spoon of cucumber vinegar, if at hand. Add a few more drops of vinegar if necessary.
Lastly, stir in 2 tablespoons of cooked cucumber, cut into small dice-shaped pieces, and place the sauce on ice until it is required.