Cream of Rice Soup (Potage Creme de Riz)

Ingredients

• 1 qt. chicken or veal stock
• 1 gill cream
• 2 oz. creme de riz or flour of rice
• 1 yolk of egg
• A pinch of sugar
• A pinch of ground cinnamon
• 2 oz. butter
• Salt to taste

Method

1. 1

   Bring the stock to a boil in a saucepan.

2. 2

   Mix creme de riz with cold stock or water, and add to the hot stock.

3. 3

   Stir until boiling and cook for 10 to 15 minutes, adding butter in small pieces.

4. 4

   Remove from heat, add cream and yolk mixed together, and season with sugar and cinnamon.

5. 5

   Do not boil again to avoid curdling.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 120. The excerpt below is the record exactly as published.

Cream of Rice Soup (Potage Creme de Riz) 1 qt. chicken or veal stock. 1 gill cream. 2 oz. creme de riz or flour of rice. 1 yolk of egg. A pinch of sugar. A pinch of ground cinnamon. 2 oz. butter. Salt to taste

Cook this with the app: pantry check, scaling, and the assistant.