Cream of Rice With Parmesan
¹⁄₄ lb. Carolina rice
1 quart chicken stock
1 gill cream
¹⁄₂ oz. Parmesan
2 yolks of eggs
Wash the rice. Boil it for ten minutes in water. Drain. Add to the stock. Simmer until the rice is tender. Put through a fine sieve. Add to the stock. Mix in the cheese. Add the liaison of cream and eggs (see p. 50).
Quenelles of chicken (see p. 105) can be added if desired, or rice balls (see p. 107).