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Cream of Cucumbers, Princesse

Peel four medium, sound cucumbers, cut in quarters and remove seeds, then cut in small pieces and plunge in a quart boiling water six minutes. Thoroughly drain on a sieve, place in a saucepan with an ounce butter and cook on fire for fifteen minutes, frequently stirring meanwhile. Pour in two quarts white broth, a quart water, and add one onion with two cloves stuck in it. Tie in a bunch two branches parsley, one of chervil, a leek, bay leaf, two branches celery and add to soup, season with a good teaspoon salt and half teaspoon pepper, lightly mix and let boil for an hour and a half. Mix in a bowl three ounces rice flour with a gill milk, half gill cream, add to pan with one saltspoon each cayenne pepper and grated nutmeg, and mix well with a whisk while heating for five minutes. Strain cream through a Chinese strainer into another saucepan, add a royale garnishing and half pint of cooked green peas, let just come to a boil, then pour into soup tureen and serve.