Sago Soup à la Crème

Ingredients

• one pint of white stock
• one ounce of prepared crushed sago
• the yolks of two eggs
• two table-spoonfuls of cream
• pepper to taste
• salt to taste

Method

1. 1

   Boil white stock, then gradually stir in sago.

2. 2

   Simmer until clear.

3. 3

   Beat yolks with cream, stir in, and strain.

4. 4

   Cool, then add stock gradually while stirring to avoid curdling.

5. 5

   Season to taste.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Sago Soup k la Cr^me Put one pint of white stock on to boil in a stew- pan ; then take one ounce of prepared crushed sago and stir it in gradually when the stock boils ; after which move the saucepan to the side of the fire, and let all simmer till the sago is quite clear. Beat up the yolks of two eggs with two table-spoonfuls of cream, and stir in, and then strain the mixture into another basin. Remove the stewpan from the fire and let it cool ; when cool, add gradually three table-spoonfuls of the egg liaison, stirring all the time, taking great care the eggs do not curdle, then add the rest of the stock, stirring well, and add pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.