78. Cream of Rice.
—Same as for No. 77, using rice instead of barley, and letting it cook thirty minutes.
79. Cream of Sorrel.
—Steam three good handfuls of well-cleaned sorrel with one ounce of butter. After cooking ten minutes, rub through a sieve into a saucepan; add a quart of white broth (No. 99), and one pint of béchamel sauce (No. 154); season with half a tablespoonful of salt and a teaspoonful of pepper and let boil for fifteen minutes. Thicken the soup before serving with half a cupful of cream and the yolks of two raw eggs well beaten together, adding six slices of bread.