Fry an ounce of chopped ham, a minced onion, and a minced carrot with a little parsley and thyme in one ounce of butter. Place this in a quart and a half of white stock together with a pint of any white wine and three pounds of boiled lobster chopped up small. After simmering for an hour strain the whole, add a sliced hard-boiled egg, a little butter, and two cupfuls of boiled rice. Make very hot and serve with sippets of toast.