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Cream of Rice, Japonaise

Place in a saucepan six ounces well-washed rice, add three sliced leeks, one medium, sliced onion, two branches parsley, one branch chervil, one clove and one bay leaf. Moisten with two quarts water, season with teaspoon salt, add one pound raw chicken and half pound raw veal bones, then let slowly boil for one and a half hours, press the soup through a sieve, then through a Chinese strainer into saucepan and keep hot until required. Have quart boiling water in saucepan with teaspoon salt, strew in two ounces Japanese pearls and boil for forty minutes, occasionally mixing at the bottom. Drain on a sieve and wash under running water until free from sticking to the fingers, add them to the soup. Dilute a teaspoon curry powder in teaspoon cream and add to the soup, pour in two gills milk and two gills cream, adding a half ounce butter, saltspoon cayenne pepper and saltspoon grated nutmeg, mix well until it comes to a boil, skim the scum from the surface, pour the cream into a soup tureen and serve.