Place over the fire in a stewpan one pint of light stock made from veal, or chicken, or other bones (this stock having been flavoured with vegetables in the usual way), allow it to boil. Mix two tablespoonfuls of cream of rice flour (which is sold in packets at all grocers) with a little milk, so as to form a smooth paste; add this to the boiling stock, mixing it well. Season with salt and black pepper, and add lastly half a gill of cream and a little chervil.