3. Chicken and yoghourt soup

• 1 litre (1¾ pints) chicken stock
• Salt and white pepper
• 60

Bring the stock, seasoned to taste, to the boil. Add the rice, reduce the heat and let it simmer while you prepare the yoghourt. In another saucepan, beat the yoghourt well and add the cornflour dissolved in water. Stir well. This will stabilize it. Add the lightly beaten egg yolks and beat again. Put the pan on the heat and bring to the boil slowly, stirring constantly in one direction. When t