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Cream Of Lettuce Soup

2 cups White Stock. 2 heads lettuce. 2 tablespoons rice. 2 tablespoons butter. 1 teaspoon finely chopped onion. 1/2 cup hot cream. 1 egg yolk.

Salt and pepper.

Few grains nutmeg.

PROCESS: Cook the onion in butter five minutes (without browning), add rice, lettuce finely chopped, and stock, cover and cook until rice is soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not allow soup to boil after adding egg yolk. Discard outer leaves of lettuce, using only the hearts for soup.