Du Barry Soup (French recipe)

From a
1909
cook book
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.

1 c. Rice
2 Qts. Chicken Stock
1 c. cold Cauliflower
some White Pepper
some Salt
2 c. Cream
.

Boil Rice in the Stock,
add Cauliflower pressed through a Potato ricer.
Season with White Pepper and Salt,
add Cream and bring again to a boil.
Serve in Bouillon cups;
garnish with small flowerets of Cauliflower.
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