Peel and blanch three or four cucumbers in boiling salted water for five minutes. Drain and cut them into pieces one inch thick and put them into a frying pan with one ounce of butter, a little flour, and one-half pint of veal broth, stir well, and add some salt and pepper. Reduce for about fifteen minutes, stirring until it boils, add one teaspoon of chopped parsley, one-half a teaspoon of grated nutmeg, one-half a cup of cream, and the beaten-up yolks of two eggs. Put on the fire again for three or four minutes. Do not let boil, and serve hot.
