Creme Ferneuse
(Paris.) Peel and shred 4 large onions, 2 leeks, a bunch of herbs, 2 ounces ham or bacon, and fry in 2 ounces butter. Add 2 ounces boiled rice, 1 quart milk, and 1 quart of veal stock. Cook 20 minutes, add 1 piece of celery, 4 peeled and sliced potatoes, the same amount of turnips, and simmer 1 1/2 hours. Add 1 cup of boiling clam or oyster juice, salt, and pepper. Press through a sieve and serve at once.