INGREDIENTS.--5 oz. of sago, 2 quarts of medium stock.
Mode.--Wash the sago in boiling water, and add it, by degrees, to the boiling stock, and simmer till the sago is entirely dissolved, and forms a sort of jelly.
Time.--Nearly an hour.
Sufficient for 8 persons.
Seasonable all the year.
Note.--The yolks of 2 eggs, beaten up with a little cream, previously boiled, and added at the moment of serving, much improves this soup.
Mode.--Wash the sago in boiling water, and add it, by degrees, to the boiling stock, and simmer till the sago is entirely dissolved, and forms a sort of jelly.
Time.--Nearly an hour.
Sufficient for 8 persons.
Seasonable all the year.
Note.--The yolks of 2 eggs, beaten up with a little cream, previously boiled, and added at the moment of serving, much improves this soup.
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