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Bisque of Prawns, Carolina

Thoroughly wash and drain one and a half pounds fresh prawns. Heat an ounce butter in a saucepan, add prawns, with a finely sliced small carrot, an onion, a leek and two branches celery, briskly cook for fifteen minutes, frequently stirring meanwhile, then place in mortar and pound to a pulp. Remove and place in the pan again, pour in one gill white wine, a quart fresh or canned tomatoes and one and a half quarts water. Add two branches parsley, a branch chervil and a heaping teaspoon salt, mix well with wooden spoon and briskly cook for ten minutes. Add three ounces raw Carolina rice, mix well and let gently boil for an hour, occasionally mixing at bottom. Press bisque through sieve into a vessel, then through Chinese strainer into a saucepan and reset on fire. As soon as it comes to boil add a gill cream, half ounce good butter, a handful freshly cooked rice, two saltspoons cayenne and saltspoon grated nutmeg. Mix well while cooking for five minutes, pour into soup tureen and serve.