Put a quarter of a pound of picked and washed rice into a saucepan, with two quarts of cold water, set it on the fire, and stir occasionally to prevent the rice from sticking to the bottom; let it boil up once, then refresh it, finish cooking it in consomme with a piece of fine butter, and a pinch of black pepper; mingle in with it when done, three ounces of grated parmesan cheese, four raw egg yolks, and set it away to get cold. Divide this preparation into small five-eighth inch diameter balls ; a few moments before serving roll them on to a dish containing two beaten eggs, drain them and put them one by one into new frying fat not too hot, and let them assume a nice golden color; then drain them again, and dry them in a napkin. Have two quarts of thickened chicken broth (No. 195), bring it to a boil, and remove it from the fire. Place four egg-yolks in a bowl, dilute them with one gill of cold broth, add four ounces of fine butter divided in small pieces, pour slowly into this thickening a quarter of the stock while stirring continually; return it to the rest of the stock, working it in briskly with a whisk, season to taste; pass it through a fine sieve or tammy.

Pour this into a soup tureen, and serve separate a garnishing of the rice balls, and a plateful of grated Parmesan cheese.