Purée of Rice
4 table-spoons rice
1 pint stock
1 pint milk or cream
1 onion
1 carrot (grated)
Bay leaf
¹⁄₂ cup fine bread crumbs
1 oz. butter
Wash and parboil the rice. Add it to the stock with a grated carrot, the sliced onion (which should have been fried a light brown in the butter), and the bread crumbs. Simmer for half-an-hour. Pass through a fine sieve. Return to the fire. Add the scalded milk or cream, and season. Serve with croûtons (see p. 103).