(Recipe #11, page 30)
Take a very meaty piece of veal, skim as described above. Strain the broth through a sieve, and cook with a piece of butter and cooked rice till done. If one has cooked asparagus, scorzonera, or cauliflower at hand, one can add this to the soup. After it is tender, stir in a fresh egg yolk (if such is allowed for the patient) and a little nutmeg or finely chopped parsley.