21/2 cups White Stock II or III 1 tablespoon butter
2 heads lettuce finely cut Yolk 1 egg
2 tablespoons rice Few grains nutmeg 1/2 cup cream Salt 1/4 tablespoon onion, finely chopped Pepper
Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from lettuce, using only tender part for soup.
