1 pt Chicken broth

1 pt Milk; whole

1/2 pt Cream; heavy

2 tb Rice; cook separately

1 ea Egg yolk; beaten lightly

Flour; add to make rivels When about ready to serve, heat milk, broth and cream to boiling point, then add rivels. Cook a few minutes, add rice and small piece of butter. Season to taste. Source: Mrs. Char. Lawrence, Valley College Grange, Wayne County, OH