Sago Soup à l’Allemande

Potage à l’Allemande


Put one and a half pints of good stock or clear soup to boil; then add four tablespoonfuls of the small packet sago, let it boil for ten minutes, stirring it occasionally, then mix into it four tablespoonfuls of vegetables cut in Brunoise shapes. Boil another three-quarters of a pint of the stock or clear soup and mix it by degrees in a basin on to three raw yolks of eggs, one ounce of butter, a pinch of sugar, and half a pint of warm cream; put this in a pan in the bain marie, and stir over the stove till thick, then strain it on to the hot sago and vegetable mixture, and serve in the soup tureen. The small tapioca can be used in the same manner.