Potage Sévigné (Cream of Rice and Chicken Soup)

Ingredients

• 1 1/4 litre Crème de riz
• 3/4 litre Crème de volaille
• 1 small half-lettuce per person
• small quenelles of chicken forcemeat

Instructions

1. Add three quarters of a litre of Crème de volaille to 1 litre and a quarter of completely finished Crème de riz.
2. Garnish with one small braised and trimmed half-lettuce per person, and with small quenelles of chicken forcemeat.