Time: 2 hours

Seasonable all the year.

Sufficient for 8 persons.

  1. 6 oz. of rice
  2. the yolks of 4 eggs
  3. 1/2 a pint of cream
  4. rather more than 2 quarts of medium stock
  • Boil the rice in the stock
  • Rub half of it through a tammy
  • Pput the stock in the stewpan
  • Add all the rice
  • Simmer gently for 5 minutes
  • Beat the yolks of the eggs
  • Mix them with the cream (previously boiled)
  • 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

  • Source: The Book of Household Management by Isabella Beeton (1859)

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