1 carrot
4 oz. rice

1 turnip

1 quart vegetable stock

1 onion

Few button mushrooms

1 stick celery

Some raw fowl bones and trimmings

1 blade mace

2 eggs

Sprig of thyme

1 quart gallon milk

bay leaf

1 gill cream

2 oz. Butter


Wash vegetables and cut up roughly. Make butter hot and fry vegetables, mace, thyme, and bay leaf a few minutes. Add rice and fry 2 or 3 minutes longer. Add stock, fowl bones and trimmings, and mushrooms. Simmer gently 1 hour. Rub through a sieve. Beat yolks of eggs and add milk to them. Place in double saucepan, stir till thick. Add to puree gradually. Heat thoroughly without boiling.