Cream Chicken Souppoultry 1 pint chicken broth 1 pint milk; whole 1/2 pint cream; heavy 2 tablespoon rice; cook separately 1 each egg yolk; beaten lightly 1 flour; add to make rivels When about ready to serve, heat milk, broth and cream to boiling point, then add rivels. Cook a few minutes, add rice and small piece of butter. Season to taste. Source: Mrs. Char. Lawrence, Valley College Grange, Wayne County, OH |
