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Pimiento Bisque

1/2 cup rice 1/2 teaspoon salt 3 cups chicken stock 3 pimientoes 1/4 teaspoon tabasco sauce Yolk of 1 egg 3/4 cup cream Wash the rice; cook with the stock until tender; press through a sieve; add the pimientoes, likewise pressed through a sieve, and the seasonings. Bring to a boil; add the egg, beaten with the cream, and serve in bouillon cups with Imperial Sticks.