Soupe a l'Allemande (German Soup)

Ingredients

• a pint and a half of white stock
• four tablespoonfuls of sago
• four tablespoonfuls of vegetables
• the yolks of three eggs
• half a pint of cream or milk
• half an ounce of butter

Method

1. 1

   Bring the stock to a boil, add sago, and stir occasionally for twelve minutes.

2. 2

   In another saucepan, boil stock and gradually add beaten yolks mixed with cream until thickened.

3. 3

   Strain into the sago mixture, mix well, and add butter.

4. 4

   Serve immediately.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 17. The excerpt below is the record exactly as published.

Sonpe & 1'Allemande (German Soup). — Put a pint and half of white stock in a large saucepan on the fire, bring to the boil, then add four tablespoonfuls Little French Dinners. 31 of sago, very finely pounded. Stir it occasionally, and after it has boiled for twelve minutes put in four tablespoonfuls of vegetables, previously cooked and cut into thin strips. In the meantime boil in another sauce- pan three-quarters of a pint of the same stock, and add to it gradually the yolks of three eggs which have been beaten up with half a pint of cream or milk. Stir over a moderate fire till the mixture thickens, then strain it immediately into the saucepan containing the sago; mix well. Add lastly half an ounce of butter

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