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Creme, Nantua

Heat one and a half ounces butter in a saucepan, adding one finely sliced carrot, one sliced onion, a sprig thyme, two bay leaves, a half tablespoon whole black peppers and one and a half pounds live lobsters cut in small pieces, gently brown fifteen minutes, then add one pound fresh halibut cut in small pieces. Moisten with quarter pint white wine, one pint crushed tomatoes and two quarts water. Season with two teaspoons salt, two saltspoons cayenne and a saltspoon grated nutmeg, adding three ounces raw rice, mix well, and slowly cook one hour, stirring at bottom once in a while. Strain through a sieve into a basin, then through a Chinese strainer into another saucepan; add two gills cream, one tablespoon brandy, a half ounce good butter, briskly mix with wooden spoon until it comes to a boil, pour into a soup tureen and serve.