Turkish Soup Recipe

MRS. W. COOK.



One quart of white stock, one half teacupful of rice, yolks of two eggs,

one tablespoon cream, salt and pepper. In preparing this soup boil first

the rice in the stock for twenty minutes. Then pass the whole through a

wire sieve, rubbing through such of the rice as may stick with a spoon,

then stir it thoroughly to beat out such lumps as the rice may have

formed and return all to the saucepan. The yolk of egg, cream, pepper

and salt, must now be well beaten together and added to the stock and

rice, the whole stirred over the fire for two minutes, care being taken

to prevent boiling after the eggs are put in, or they will curdle. This

soup should be served very hot and is excellent.

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