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Consomme, Dubourg

Prepare a consomme, strain it into another saucepan and keep slowly boiling. Wash and drain two ounces raw rice, add to the consomme and boil for thirty-five minutes. Prepare a royale, cut in small square pieces and add to consomme with the leaves of two branches chervil, then let boil for two minutes, pour into a tureen and serve.