Blanquette de Volaille a la Russe

This recipe definitely needs a bit of trouble taking, in the way of a proper well-seasoned Bechamel sauce and a good quality chicken, otherwise I suspect it would have been pretty bland. Fortunately I like cooked cucumber - I simmered it in the sauce just long enough to keep a hint of crunch in the centre - and the colour scheme gives it an attractive fresh appearance. I enjoyed the result but am not sure this is a dish I'd make a positive decision to cook again; on the other hand I'll happily revisit it any time I find myself with some cold chicken and a cucumber to use up.