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]).
Cucumber Soup
1 cucumber
1¹⁄₂ pints white stock
1 oz. butter
1 onion
Small handful of sorrel
A little chervil
1 gill of cream
2 eggs
Cut the cucumber into thin slices. Sprinkle salt over them. Leave them for an hour. Drain. Put them in a sauce-pan with the butter, the onion, chervil and sorrel finely minced. Add the stock. Season. Simmer for twenty minutes. Add the liaison of cream and eggs and serve.
Dutch Soup
2 carrots
2 turnips
1 cucumber
1 quart chicken or veal broth
Yolks of 3 eggs
1 gill of cream
Tea-spoonful butter
1 gill cooked French beans
1 gill cooked young peas
Cut the carrots, turnips and cucumber into olive-shaped pieces. Blanch for three minutes in boiling water. Add to the stock, and simmer until the vegetables are tender. Take off the fire. Season. Add the yolks and cream and butter (in small pieces). Stir over the fire until the soup thickens.
Put the freshly cooked peas and beans (cut into dice) into the soup tureen. Pour the soup over them.