The Times Picayune Publishing Company

Sago Soup

Potage au Sago

Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 2 Ounces of Sago
  • 3 Pints of Broth, or Consomme

Method

The sago should always be soaked over night. Allow two ounces to every three pints of Broth or Consomme. Boil for one hour before serving, stirring occasionally.