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Rice Soup, Royal

Put two fowls with a large knuckle of veal into a stock-pot; fill it with beef stock, skim it, and add a carrot, a turnip, an onion, half a head of celery, and two leeks; boil for five hours, take off all the fat carefully, and strain the consomme through a napkin; put half of it into a middle-sized stewpan with six ounces of Carolina rice washed and blanched, simmer it for two hours, then break it with a wooden spoon, and add the rest of the consomme; whilst boiling, and at the time of serving, put a spoonful into a puree of fowl, prepared in the usual manner, then recommence this operation twice, pour the puree thus made thin into the tureen, and on it the remainder of the rice by degrees, that it may be well mingled, for if you pour the rice in quickly, you run the risk of decomposing or curdling the puree of fowl, which ought to be rendered smooth in mingling the soup.