Mademoiselle Jenny Lind’s Soup

Authentic Receipt

Method

This receipt does not merely bear the name of “Mademoiselle Lind,” but is in reality that of the soup which was constantly served to her, as it was prepared by her own cook. We are indebted for it to the kindness of the very popular Swedish authoress, Miss Bremer, who received it direct from her accomplished countrywoman.*

The following proportions are for a tureen of this excellent potage:—

Wash a quarter of a pound of the best pearl sago until the water poured from it is clear; then stew it quite tender and very thick in water or thick broth (it will require nearly or quite a quart of liquid, which should be poured to it cold, and heated slowly): then mix gradually with it a pint of good boiling cream, and the yolks of four fresh eggs, and mingle the whole carefully with two quarts of strong veal or beef stock, which should always be kept ready boiling. Send the soup immediately to table.

* We were informed by Miss Bremer that Mademoiselle Lind was in the habit of taking this soup before she sang, as she found the sago and eggs sooth-lag to the chest, and beneficial to the voice.

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