(e) Use water and milk in equal parts instead of stock.
(f) Mix rice flour with either milk and water or white stock cold; then make it hot, and when it has boiled finish the soup as in (d).
Rice and Carrot Soup (Crécy au riz).—Make 1 qt. vegetable stock boiling hot, then strew lightly into it 4 heaped tablespoonfuls Bousquin’s Riz Crécy; let gently simmer for ½ hour. Then stir in, off the fire, the yolk of an egg beaten up with a little milk or cream; add half a pat of butter, and serve.
Rice and Pea Soup (de riz aux pois).—Having prepared the soup as in (b) add to it at the time of serving a cupful of very young green peas boiled in salted water and thoroughly drained.
Rice and Sorrel Soup (de riz à l’oseille).—Boil some rice in water; when half done drain off all the water, and finish cooking the rice in some clear stock; then add, according to taste, more or less sorrel finely shredded, boiled in salted water till done and strained.
Rice and Tomato Soup (de riz aux tomates).—In 1 qt. vegetable stock boil a handful or more of rice; as soon as this is cooked (not over done), draw the saucepan to the side of the fire, and add an 8d. bottle of conserve de tomates. As soon as the soup is quite hot (it must not boil) put in a small pat of fresh butter, and serve.
Sago Soup (au sagou).—(a) Wash 5 oz. sago in warm water, set it in a saucepan with 2 qt. milk, and simmer until the sago is thoroughly dissolved; season with pepper and salt, and add a small capful of cream before serving. Good clear stock is generally used for both sago and tapioca soup; but they are even nicer made with milk.
(b) The stock must be ready seasoned and quite boiling. Strew in the sago by degrees, about the same proportion as in rice soup. Boil ¼ hour, and serve in the tureen with yolks of eggs.
Savoy Cabbage Soup.—Take half a savoy cabbage, shred it very finely, and set it to boil in stock free from fat and well flavoured; parboil a teacupful of rice, and when the cabbage has boiled for 10 minutes throw it in to finish cooking with the cabbage; when both are thoroughly done, put in a handful of grated Parmesan cheese, and serve.
Savoyard Soup.—Peel and slice a small quantify of young turnips, put them into boiling water slightly salted. In another saucepan put the crusts of a quartern loaf previously soaked for 3-4 minutes, in the liquor of the pot au feu, and cut into pieces 1 in. square; grate over them some Gruyère cheese, and put the saucepan over a moderate fire till the crusts become dry and crisp; brown the turnips in some grease from the pot au feu, put them on the top of the croûtons, then reversing the saucepan put them all into a soup tureen, having the turnips at the bottom and the crusts at the top. Pour over them some good stock, and serve.