Prep the cucumbers. Peel them, cut in half lengthwise, and scoop out the seeds with a spoon. Cut into chunks about 2 inches long.

Salt and drain. Toss the chunks with the salt in a colander and leave for 20 minutes. Rinse briefly and pat dry with a clean dish towel.

Soften the shallot. Melt the butter in a wide pan over medium-low heat. Add the shallot and cook for about 3 minutes, until soft but not browned.

Coat the cucumbers. Add the cucumber and turn it in the butter for 2 minutes.

Stew. Pour in the stock, cover, and simmer gently for 8 to 10 minutes. The cucumber is ready when it looks slightly translucent and is tender with a little bite left. Don't let it go to mush.

Reduce. Uncover and let the liquid bubble down for 2 to 3 minutes, until only a few spoonfuls remain.

Finish. Stir in the cream, if using, and simmer for a minute or two until slightly thickened. Take off the heat and add the dill, lemon juice, nutmeg, and pepper. Taste before adding more salt, since the cucumbers were salted earlier.