3 pts. of chicken broth
3/4 cup well washed rice
a bay leaf
parsley
clove or two of garlic
5 large canned pimientos
salt,
nutmeg
cayenne
2 eggs
1 cup of warmed cream
chopped watercress

Bring to a boil 3 pts. of chicken broth; then add, very slowly, 3/4 cup well washed rice. Add a bay leaf, a few sprigs of parsley, a clove or two of garlic and simmer until rice is tender. Add 5 large canned pimientos well drained and mashed. Simmer for a few minutes and then rub the soup thru a sieve. Add to the soup salt,
a fleck of nutmeg and a dash of cayenne. Beat 2 egg yolks slightly; slowly pour over them 1 cup of warmed cream. Add to this a little of the hot soup, then combine the 2 mixtures and heat, do not boil. Serve garnished with chopped watercress in cream soup cups.