Prepare 2 litres (3½ pt or 9 U.S. cups) fairly thin Chicken Velouté and add 1 dl (3½ fl oz or ½ U.S. cup) cucumber juice.
Trim 10 pieces each of parsley root and celery root to the shape of new carrots and cut a cross on the base of each; prepare 60 g (2 oz) diamond-shaped pieces of salted cucumber. Well blanch these vegetables and add to the Velouté. Allow the soup to simmer gently for 40 minutes taking care to skim as necessary.
Finish at the last moment with a liaison of 2 egg yolks and 1 dl (3½ fl oz or ½ U.S. cup) cream and 2 tbs cucumber juice; add an additional garnish of 20 small chicken forcemeat Quenelles cooked at the last moment.