• 2 lb. (1 k.) spinach
• 1 turnip

Wash and shred finely all the vegetables and herbs and cook in a pint (6 dl.) of the stock with the rice till tender and quite thick (30 minutes). Stir well from time to time. Put them through a moulin with their liquor into the remaining stock. Stir in the butter. Season and boil 3 or 4 minutes. H