1. Beat butter in a small bowl. Beat constantly, slowly add flour. 2. Combine butter mixture with scalded milk and cream in a soup pot. 3. Cook over medium heat, stirring frequently, until boiling. 4. Reduce heat at once. 5. Pour in stock and add rice. Simmer 30 minutes, skimming off fat. 6. Beat egg yolks in a large bowl until fluffy. Pour in lemon juice a little at a time, while beating. 7. Add 2 cups hot stock, a tablespoon at a time, while beating. 8. Pour stock mixture into soup. Heat, but do not boil. 9. Gartnish with sliced lemon. ---------------------------------------------------------------------------
Nutrition
Ingredients
