Cream Of Rice Recipe

Wash carefully a third of a cup of rice and put it on the fire in a pint

of boiling water with a white onion and a stick of celery, let it cook

slowly for an hour, then stir in a quart of milk and let it come to a

boil, add a heaping tablespoonful of butter, and press through a puree

sieve. Put the soup back on the fire while beating an egg yolk with two

tablespoonfuls of cream and a teaspoonful of parsley minced very fine.

Remove the soup from the fire, stir in the egg and cream, pour into the

tureen and serve.

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