This peculiar soup is made with grapes, water, tapioca, yolk of egg. To each quart of water allow 1 yolk, and 2 tablespoons of tapioca. The grapes are halved and stoned, put in a saucepan with a few tablespoons of water, and enough sugar to make a syrup. They are simmered for ½ an hour, then rubbed through a sieve, and the water, with the cooked tapioca, the yolk of egg, seasoned with a little salt, is poured over the grape purée and well mixed. A few grapes, cooked in syrup, but not stoned, can be added to the soup.