A rich white soft soup like cream of chicken with egg custards.

Boil either a chicken or white veal in the stock until quite tender; chop in the meat and pound it in a mortar. Boil a cup of rice and when done and drained pound it also with the meat and pass throgh a sieve. Use 4 or 5 quarts of seasoned stock, 2 or 3 quarts rich milk and the puree of chicken and rice to thicken.

Beat 4 eggs slightly, season with nutmeg, salt and pepper; put in a deep pan and cook either in steamer or in pan of water in the oven. Cut out cork shapes of custard with a column cutter and put in the soup just before serving.