Xavier Soup

Ingredients

• 1.75 litre Cream of Rice Soup
• 4 whole egg yolks
• 2 décilitre heavy cream
• 175 grammes butter
• Royale with poultry essence

Instructions

1. Prepare 1.75 litres of Cream of Rice Soup according to the standard method.
2. At the moment of service, prepare a liaison by diluting 4 egg yolks with 2 décilitres of heavy cream.
3. Finish the soup by mounting au beurre 175 grams of butter with the liaison.
4. Garnish with small dice of Royale à l'essence de volaille.