09-28-2004, 02:47 PM
[font "Arial"]Bring a pint of milk containing a pinch of soda to the scalding point. Add to this a cupful of chicken or lamb stock, in which an onion has been boiled, and a cupful of water in which rice has been cooked. Cook until it can be run through a strainer. Put 2 tablespoonfuls of butter and 2 of flour into a good-sized saucepan and cook until thoroughly blended; then pour the white soup into the vessel and stir until it thickens to the consistency of cream. Beat in 1/2 cupful of grated cheese. Have 2 well-beaten eggs in a bowl, and on these slowly pour a cupful of the hot soup, beating constantly to prevent the mixture from curdling. Now return the soup, with the eggs, to that which is on the fire. Beat for a moment, season well with salt and pepper, and serve. This is very good when properly made[/font]
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