From:
The Thorough Good Cook
Soups: 32. Cucumber and Pea Soup
Prepare the
broth as usual, and pour it quite boiling into a tureen containing a
pint of peas dressed,
la Francaise (that is to say, stewed in
broth,
butter, and
sugar), also two
cucumbers cut in
scallops, as for an
entree, and dressed in a demi-glaze with a
pinch more sugar.