Comprising Cream of Rice d la Royale.

Do. d la Victoria.

Do. d la Cardinal.

Do. a la Juvenal.

Do. d la Chasseur.

Cream of Pearl-barley a la Victoria.

Cream of Pearl-barley d la Seine.

Do. d la Printaniere.

Do. d la Royale.

Do. d la Princesse Alexandrina.

Do. d la Duchesse.

317. Cream Of Rice A La Royale

Wash and blanch one pound of Carolina rice, drain it from the water, and put it into a stewpan with about three quarts of white consomme of fowls; set it to boil on the stove, and skim it well, after which remove it to the side of the fire to boil gently until the grains of rice are thoroughly done; then rub the whole through a tammy, moistening with more broth, if necessary. When this is done, put the puree into a small soup-pot, to be clarified by ebullition, in the same manner as a sauce ; and just on the point of sending it to table, add half a pint of boiling cream, and then pour the soup into the tureen containing a dozen small custards of chicken, made thus: -

Roast a young fowl, from which take the whole of the breast and all the white part of the legs; chop and pound them with a large spoonful of white sauce, then pass this through a tammy with the wooden spoons ; put the puree thus obtained into a quart basin, together with eight raw yelks of eggs, a little grated nutmeg, and salt; having well stirred these together, mix with them half a pint of consomme of fowls, and then pour this preparation into twelve small dariole moulds, previously buttered for the purpose; set them carefully in a fricandeau pan, containing sufficient boiling water to reach half way up the moulds, put the lid en the pan, and place it either on a very moderate fire, or in the oven - observing, that in the former case some live embers of charcoal must be put on the lid. About ten minutes will suffice to poach the custards, when they must be turned out of the moulds on to a napkin, and afterward placed in the soup-tureen, previously to pouring the puree upon them.

318. Cream of Rice A La Victoria

Prepare the cream of rice as above directed, and twenty minutes before sending to table add to it about a quarter of a pound of whole rice, well boiled in white consomme of fowls: this rice must be boiled in the puree for twenty minutes; and just before serving the soup, mix in with it a pint of boiling cream and a pat of fresh butter.

319. Cream Of Rice A La Cardinal

Prepare a cream of rice in the usual way, and pour it into a soup-tureen containing thirty tails of crayfish and three dozen very small quenelles of fowls. A good tablespoonful of crayfish or lobster butter, and the juice of half a lemon, should be mixed in with the soup previously to pouring it upon the crayfish tails, etc.

320. Cream Of Rice A La Juvenal

To a cream of rice prepared according to the instructions for making the cream of rice a la Royale, there must be added, with a leason of six yelks of eggs, half a pint of cream, and two ounces of grated Parmesan cheese; having thoroughly incorporated these, while stirring the soup over the fire (taking care that it does not boil), poar the soup into a tureen containing three dozen very small quenelles of fowls, colored with a little spinach-green (No. 285).