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Cressoniere, Illinoise

Remove all the leaves from a bunch of fresh watercress, plunge and keep them in fresh water till required. Heat in a saucepan an ounce melted butter, adding one pound raw chicken bones, half a sliced carrot, one small sliced onion, two sliced leeks, two branches parsley, the water-cress stalks, two cloves and one bay leaf; brown very gently for fifteen minutes, frequently stirring meanwhile. Moisten with three quarts hot water or broth. Season with a tablespoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; lightly mix and let boil for fifty minutes. Heat in a saucepan a half ounce butter, drain and add the watercress leaves, then continually stir while cooking for three minutes. Strain the broth through a cheesecloth into this pan, add two ounces raw rice and slowly boil for thirty minutes more. Dilute one egg yolk in one gill cream, add to the soup, and constantly mix with the spatula while heating without boiling for three minutes. Pour into a soup tureen, add six small slices toasted French bread and serve.