Recipes > Soup > Soup Maigre

Soup Maigre


  • 1/2 pound rice
  • 2 ounces butter
  • 1 gill milk
  • salt
  • 2 eggs
  • 1 carrot
  • 1 onion


Wash the rice well in two waters, put into a saucepan with 2 1/2 pints of cold water and the onion and carrot whole. As the rice begins to swell add some more boiling water, until it is about the right consistency. Take out the onion and carrot and stir in the butter, a small piece at a time. Beat the yolks of the eggs in a basin, stir them quickly in, and bring again to boiling point, but do not let it boil; season with salt, and serve at once, with tiny rusks of bread. Make these by cutting up a dry crust into small pieces, dipping them in water, and baking until crisp in a moderate oven.

Time: 1/2 hour


Print recipe/article only


The Art of Living in Australia (1893).

comments powered by Disqus