Rice-and-Pea Soup

Wash thoroughly one teacupful of rice, put it into a saucepan with one pint of
white stock, and allow it to boil gently until it is very tender. Put one-half pint of
young green peas into another saucepan with one pint of white stock and stew them
until tender. When both the above vegetables are cooked, stir them together and
add as much more stock as will make the required quantity of soup; when boiling
move the pan to the side of the fire, and stir in quickly the yolk of an egg that has
been beaten up with one pint of cream. Season to the taste with salt and pepper,
pour the soup into a soup tureen, and serve it with a plateful of sippets of toast or
croutons of bread fried in butter to a delicate brown.