Put a pint of rice into a basin, wash well in three waters, put a
quarter of a pound of butter into a stewpan, two minced onions, one
turnip, one carrot, four Jerusalem artichokes, half a pound of lean
bacon, two cloves, half a blade of mace, and a small bunch of parsley;
pass the whole over a slow fire about fifteen minutes, taking care it is
not the least brown; add three quarts of white stock (No. 7) and the
rice, let it simmer very gently until the rice is quite tender, have
ready a fowl roasted, take all the meat off the bones and pound well in
the mortar, put the bones in a stewpan with two quarts more stock, boil
a quarter of an hour, add the meat to the rice and vegetables, and pound
all well together, put it back into the same stewpan, add the broth from
the bones, rub through a tammie, boil a quarter of an hour longer,
season with a tablespoonful of sugar, skim well, put two yolks of eggs
in a small basin, mix well with half a pint of cream and pass through a
tammie; two minutes previous to serving throw it in the soup, stir it in
quickly, put some croutons in the tureen, add more stock if too thick
and serve very hot.