Directions:

1. Fry chopped onions with butter, add brandy and chicken stock, and simmer for 30 minutes, then strain.

2. Preheat oven to 200º. Dice sea cucumber and boil. Bring chicken stock to boil, and add pepper and salt, then add sea cucumber. In serving vessel, add sea cucumber and stock. Seal with vanilla puff pastry, and bake at 180° for 10 minutes.