Greek Lemon Soup

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.

Today’s menu:

Entrée: Greek lemon soup.

Main course: Deep-fried swallow’s nests with French pea vegetables.

Dessert: Pear dessert “Alma” **

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