Turkish Soup
1 quart of veal or beef stock
¹⁄₂ a tea-cup of rice
2 yolks of eggs
1 table-spoon cream
Boil the rice and stock together until the rice is tender. Press through a sieve. Season. Add the yolks and cream. Serve with croûtons.
1 quart of veal or beef stock
¹⁄₂ a tea-cup of rice
2 yolks of eggs
1 table-spoon cream
Boil the rice and stock together until the rice is tender. Press through a sieve. Season. Add the yolks and cream. Serve with croûtons.