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Potage Crême de Riz

Ingredients.

Two quarts of White Stock.

Four tablespoonfuls of ground Rice.

Half a pint of Cream.

One teaspoonful of Sugar.

Salt to taste.

Put the stock, which must be white and freed from fat, in a stewpan; when nearly boiling, stir in the ground rice, or better still, French flour of rice, which is smoother; stir well, and let it boil for ten minutes. Add the seasoning but not any pepper; then, when boiled sufficiently, add the cream, and strain before serving.