Chile Bisque
4 sweet chile peppers 1/2 cup boiled rice Tabasco and salt 1 egg 1/4 cup cream 1 pint hot milk Remove the seeds and veins from the peppers; boil and press the pulp through a colander. To this add a cup of boiled rice, mashed smooth. Season highly with tabasco and salt. Beat the egg; add the cream, then the hot milk, and pour all into the bisque.