Cream of Rice with Parmesan
¹⁄₄ lb. Carolina rice
1 quart chicken stock
1 gill cream
¹⁄₂ oz. Parmesan
2 yolks of eggs
Wash the rice. Boil it for ten minutes in water. Drain. Add to the stock. Simmer until the rice is tender. Put through a fine sieve. Add to the stock. Mix in the cheese. Add the liaison of cream and eggs (see [p. 50]).
Quenelles of chicken (see [p. 105]) can be added if desired, or rice balls (see [p. 107]).