Home › The World's Kitchen › Potage, Veloute Au Riz

Potage, Veloute Au Riz

Procure one pound raw chicken trimmings or bones, place in a large saucepan with one ounce butter and cook fifteen minutes, but not too brown, add one sliced carrot, one sliced onion, two leeks and two bay leaves; moisten with one quart broth and two quarts water; season with two teaspoons salt, two saltspoons cayenne pepper and saltspoon grated nutmeg; lightly mix and boil forty minutes, then add three ounces raw rice, continually simmer forty-five minutes more, remove, pass potage through sieve into a basin, then through a Chinese strainer into another saucepan, set on fire, let come to a boil; dilute two egg yolks with a gill cream and juice of half a lemon, add to soup with half ounce good butter, sharply mix with a whisk while heating four minutes, but do not allow to boil. Pour the soup into a tureen and serve with a plate of bread croutons separately.