Bring the soup to the boil and cook the long grain rice in it, seasoning if necessary. Mix the egg yolks and whipped cream, add a little bit of hot soup, add to the soup and heat, but do not boil. Stir in the juice of one lemon, divide the soup evenly among cups. Put a slice of a lemon on each and sprinkle parsley all around.
Entrée: Greek lemon soup.
Main course: Deep-fried swallow’s nests with French pea vegetables.
Dessert: Pear dessert “Alma” **