RICE SOUP A LA ROYALE
Take half a pound of rice and wash it thoroughly in several waters till the water ceases to be discolored. Boil this rice in some stock that has been strongly flavored with onion, carrot and celery, and strained off. When the rice is tender rub it through a wire sieve, then add some boiling milk, in which two or three bay-leaves have been boiled, and half a pint of cream, till the soup is a proper consistency. Serve some egg force-meat balls with the soup.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
