| RECIPE
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15. Brussels Sprouts and Cucumbers.
Make a turban of cucumbers, cut and dressed
in the
following manner :-Cut them in pieces about two
inches
long, peel each separately, then cut the outside
into three
slices, leaving the seeds in one piece in the
middle. Trim
off all the edges neatly ; put half a tablespoonful
of sugar
into a stew-pan with an ounce of butter, a little
chopped
shallot, and the pieces of cucumber ; pass them
over a moderate
fire ten minutes without breaking, and keep them
quite
white ; add a little white broth, just enough
to cover
them ; let them simmer until tender, then lay
them with
a colander-spoon on a sieve to dry, and place
them upon a
border of mashed potatoes. Boil sufficient Brussels
sprouts,
which dress in pyramid shape over the cucumbers
with
a, good sauce Hollandaise (p. 335), and over
the sprouts
pour a good Béchamel sauce (p. 327), not
too thick, so that
the sprouts may show through it. They may likewise
be
dressed in a border of Jerusalem artichokes.
Peas and French beans may also be dressed
in a turban
of the above description.
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