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Cream of Rice Au Cerfeuilles

Thoroughly wash and drain a half pound rice and place in saucepan with two and a half quarts broth. Add a finely sliced onion, two sliced each leeks and branches celery and a branch parsley. Season with a teaspoon of salt, lightly mix, let gently boil for one hour and fifteen minutes, remove, press rice through sieve into a basin and strain it through Chinese strainer into another saucepan. Add two gills cream, a half ounce good butter, saltspoon each cayenne and grated nutmeg and three finely sliced branches fresh chervil. Place pan on a brisk fire, continually mix until it comes to a boil, pour cream into a soup tureen and serve.