676—Velouté au Concombres, otherwise Danoise

Peel, remove the seeds from, mince, and stew in butter one lb. of parboil cucumber. Add this to one pint of ordinary velouté, which should have been prepared at the same time, and complete the cooking quickly. Rub through tammy, add the necessary quantity of white consommé, heat, and finish the preparation, when dishing up, with a leason and butter in the usual quantities.

Garnish with small bread dice fried in butter.

This soup may also be prepared as a cream.