INGREDIENTS.--6 oz. of rice, the yolks of 4 eggs, 1/2 a pint of cream, rather more than 2 quarts of medium stock.
Mode.--Boil the rice in the stock, and rub half of it through a tammy; put the stock in the stewpan, add all the rice, and simmer gently for 5 minutes. Beat the yolks of the eggs, mix them with the cream (previously boiled), and strain through a hair sieve; take the soup off the fire, add the eggs and cream, stirring frequently. Heat it gradually, stirring all the time; but do not let it boil, or the eggs will curdle.
Time.--2 hours.
Seasonable all the year.
Sufficient for 8 persons.
Mode.--Boil the rice in the stock, and rub half of it through a tammy; put the stock in the stewpan, add all the rice, and simmer gently for 5 minutes. Beat the yolks of the eggs, mix them with the cream (previously boiled), and strain through a hair sieve; take the soup off the fire, add the eggs and cream, stirring frequently. Heat it gradually, stirring all the time; but do not let it boil, or the eggs will curdle.
Time.--2 hours.
Seasonable all the year.
Sufficient for 8 persons.
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