Required: One quart of white stock, or stock and milk in equal proportions. Quarter of a pint of cream.

Two tablespoonfuls of ground rice or rice flour. The yolks of two eggs. Salt, pepper, nutmeg.

Skim off all fat from the stock, and put it in a pan on the fire to boil. Mix the ground rice thinly and smoothly with a little cold milk. When the stock boils pour in the rice, stirring it all the time. Let all simmer very gently for about eight minutes.

Beat up the yolks, add the cream; let the soup cool slightly, then strain in this thickening of yolks and cream. Re-heat the soup gently, being very careful that it does not actually boil, for if it does it will curdle and be quite spoilt.

Season it carefully, adding only a few grains of nutmeg, and leaving it out altogether if preferred. Pour the soup into a hot tureen, and serve.

N.B. - If a cheaper soup is preferred, use imlk instead of cream, or leave out the yolks.