Rice Soup, Superior

Ingredients

• four ounces of rice
• two quarts of veal stock
• the yolks of three eggs
• half a pint of cream

Method

1. 1

   Wash the rice and boil it in the veal stock until tender.

2. 2

   Drain and return half the rice to the stock.

3. 3

   Rub the rest through a sieve and stir it into the soup.

4. 4

   Beat the yolks with cream, remove the soup from the fire, add the mixture gradually, and stir until hot without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1567. The excerpt below is the record exactly as published.

Rice Soup, Superior.— Wash well four ounces of rice, and boil it in two quarts of veal stock till tender, drain it, and put the stock with half the rice back into the stewpan, rub the rest through a fine sieve, then stir it into the soup, and let it boil up. Beat the yolks of three eggs with half a pint of cream

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