Recipe: Blanquette of Chicken aux Concombre

Boil a CHICKEN and cut it into neat joints. Cut a cucumber in pieces and fry in butter, put them in a little stock, which reduce; have reduced half a pint of velouté Sauce with a few trimmings of cucumber in it. Pour this through a tammy over the FOWLS, set it on the fire, and as soon as it bubbles add a liaison of three yolks of eggs, work in a little butter and lemon juice, drain the pieces of cucumber in a cloth, throw them in, and serve them in an open vol au vent, garnished with flowers of puff paste.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)