Creme De Citronille - Cream Of Pumpkin

Peel 2 pounds of pumpkin, cut in small pieces and set it on the fire to cook with 2 quarts of milk. When the pumpkin is done, add 2 quarts of thickened soup stock and 1 quart of boiling cream, then rub through a fine sieve; season to taste, and bind it with 4 egg yolks, 1 gill of cream and 2 ounces of butter.

Creme De Legumes A La Livonienne - Cream Of Vegetables, Livonian Style

Slice fine and smother in butter 8 carrots, 4 turnips, 4 celery stalks, 4 onions, 4 leeks and a few parsley roots. When the vegetables have evaporated their liquid, strew over 4 ounces of flour and cook for 5 minutes without browning, then moisten with 1 gallon of broth, cook for 1 hour, and rub through a fine sieve.

Season with salt and a pinch of sugar and bind with 1 pint of cream and 6 egg yolks. Serve fried bread crusts separate.

Creme De Jambon De Virginie Aux Quenelles D'epinards - Cream Of Virginia Ham With Spinach Dumplings

Thicken 1 gallon of veal or chicken broth lightly with a roux and add to it 1 quart of puree of tomatoes ; put the bone of a cooked Virginia ham into the thickened stock, and let simmer for one hour.

Take 1 1/2 pounds of lean Virginia ham (trimmings will answer for this purpose), pound fine in the mortar with 1 pint of bechamel sauce and 1/2 pound of sweet butter, and then rub through a fine sieve.

Ten minutes before serving the soup, remove the ham bone,. add the puree of ham (without allowing the soup to boil), add 1/2 pint of thick cream, season to taste with salt and paprika, and strain into the soup tureen. Before serving, add the spinach dumplings prepared as follows :

Rub a small handful of well pressed cooked spinach through a fine sieve, and mix with it double its amount of chicken cream forcemeat; season with salt, pepper and nutmeg, and then with two black-coffee spoons shape small, longish quenelles or dumplings and lay them into a buttered saucepan. When there are enough quenelles made, pour over them some boiling salted water (enough to cover completely), bring the contents of the pan to a boil, and then draw aside to prevent further boiling. After 10 minutes, drain the quenelles and put them into the soup or into some consomme for further use.

Creme A La Venitienne - Venetian Cream

Slice fine 1/2 dozen raw artichoke bottoms, and cook them in butter over a slow fire ; when done, add 1 quart of cooked green peas and a good handful of parboiled and pressed spinach; pound these ingredients and add them to 1 gallon of lightly thickened stock, allow to boil for 30 minutes, take off the scum and strain into a clean saucepan, add 1 pint of boiling cream, season to taste with salt and a pinch of sugar and finish with 3 ounces of butter.

When serving, add a handful of cooked green peas.

Note. - The color of this soup should be of a light green. If it is not so, add a little coloring.