| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
:, Cream, Soups |
8 |
Servings |
INGREDIENTS
| 1 |
qt |
Chicken broth |
| 1/2 |
c |
Rice |
| 1 |
lg |
Bay leaf |
| 3 |
|
Sprigs parsley |
| 2 |
|
Whole cloves |
| 4 |
|
Pimientos; canned |
|
|
Salt and pepper |
|
|
Nutmeg |
|
|
Cayenne |
| 3/4 |
c |
Heavy cream |
| 2 |
|
Egg yolks |
INSTRUCTIONS
Bring Chicken Broth to a boil and while boiling drop in the rice, rainlike,
and add bay leaf, parsley and cloves. Cook unitl rice is tender, and stir
in 4 canned red pimientos, drained and chopped. Rub the contents of the
kettle trhough a sieve and after discarding the bay leaf, parsley and
cloves, move into a clean kettle. Seaston to taste with slt, pepper,
nutmeg, and a few grains of cayenne. Boil once, then stir in heavy cream,
which has been scalded and mmixed with egg yolks.
Per serving: 222 Calories; 12g Fat (47% calories from fat); 8g Protein; 24g
Carbohydrate; 85mg Cholesterol; 899mg Sodium
Recipe by: : The Soup Book byLouis P. DeGuoy
Posted to MC-Recipe Digest V1 #1007 by Ruth59 <Ruth59@aol.com> on Jan 12,
1998
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