—Same as for [No. 77], using rice instead of barley, and letting it cook thirty minutes.
79. Cream of Sorrel.
—Steam three good handfuls of well-cleaned sorrel with one ounce of butter. After cooking ten minutes, rub through a sieve into a saucepan; add a quart of white broth ([No. 99]), and one pint of béchamel sauce ([No. 154]); season with half a tablespoonful of salt and a teaspoonful of pepper and let boil for fifteen minutes. Thicken the soup before serving with half a cupful of cream and the yolks of two raw eggs well beaten together, adding six slices of bread.
80. Cream of Sorrel and Rice.
—The same as for [No. 79], adding three tablespoonfuls of raw rice, and cooking for twenty minutes longer.
81. Cream of Sorrel, fermière.
—Steam three good handfuls of well-cleaned sorrel with one ounce of butter for ten minutes, and then strain it as for the above. Moisten with three pints of broth ([No. 99]), adding one more ounce of butter, one sliced, raw potato, two leeks cut in small squares, half an onion, also cut, half a tablespoonful of salt, and a teaspoonful of pepper. Cook well for thirty minutes, and serve with six slices of bread, but add no thickening.
82. Cream of Chicken.
—Pound half a boiled chicken in a mortar, then put it in a saucepan, and moisten with three pints of white broth (No.99), adding one cupful of raw rice, one bouquet ([No. 254]), half a tablespoonful of salt, twelve whole peppers, and three cloves. Boil thoroughly for thirty minutes; then strain through a fine sieve; put in half a cupful of cream, and serve with two tablespoonfuls of small pieces of cooked chicken in the tureen, or croûtons soufflés instead of the chicken.