Rice Soup (II)

Ingredients

• 6 oz rice
• the yolks of 4 eggs
• 1/2 a pint of cream
• rather more than 2 quarts of stock No. 105

Instructions

1. Boil the rice in the stock, and rub half of it through a tammy;
2. put the stock in the stewpan, add all the rice, and simmer gently for 5 minutes.
3. Beat the yolks of the eggs, mix them with the cream (previously boiled), and strain through a hair sieve;
4. take the soup off the fire, add the eggs and cream, stirring frequently.
5. Heat it gradually, stirring all the time; but do not let it boil, or the eggs will curdle.