Boil for about twenty-five minutes half a pound of Jerusalem artichokes; peel and mash them well, then put them in a saucepan with one ounce of butter, moistening with three pints of white broth (No. 99), and half a pint of mirepoix (No. 138). Add three tablespoonfuls of raw rice, and half a tablespoonful of salt. Cock thoroughly for thirty minutes; then strain through a sieve, and finish with half a cupful of cream, and a handful of croutons souffles (No. 134).