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.