151. INGREDIENTS.—6 oz. of rice, the yolks of 4 eggs, 1/2 a pint of cream, rather more than 2 quarts of stock No. 105.
Mode.—Boil the rice in the stock, and rub half of it through a tammy; put the stock in the stewpan, add all the rice, and simmer gently for 5 minutes. Beat the yolks of the eggs, mix them with the cream (previously boiled), and strain through a hair sieve; take the soup off the fire, add the eggs and cream, stirring frequently. Heat it gradually, stirring all the time; but do not let it boil, or the eggs will curdle.
Time.—2 hours. Average cost, 1s. 4d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
SAGO SOUP.
152. INGREDIENTS.—5 oz. of sago, 2 quarts of stock No. 105.
Mode.—Wash the sago in boiling water, and add it, by degrees, to the boiling stock, and simmer till the sago is entirely dissolved, and forms a sort of jelly.
Time.—Nearly an hour. Average cost, 10d. per quart.
Sufficient for 8 persons.