Sago Soup à l'Allemande

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Soup base
Thickener
Vegetables
Egg yolk mixture
Instructions (9)
  1. Put one and a half pints of good stock or clear soup to boil.
  2. Add four tablespoonfuls of the small packet sago.
  3. Let it boil for ten minutes, stirring it occasionally.
  4. Mix into it four tablespoonfuls of vegetables cut in Brunoise shapes.
  5. Boil another three-quarters of a pint of the stock or clear soup.
  6. Mix this by degrees in a basin onto three raw yolks of eggs, one ounce of butter, a pinch of sugar, and half a pint of warm cream.
  7. Put this in a pan in the bain marie, and stir over the stove till thick.
  8. Strain it onto the hot sago and vegetable mixture.
  9. Serve in the soup tureen.
Original Text
Sago Soup à l'Allemande. (Potage à l'Allemande.) Put one and a half pints of good stock or clear soup to boil; then add four tablespoonfuls of the small packet sago, let it boil for ten minutes, stirring it occasionally; then mix into it four tablespoonfuls of vegetables cut in Brunoise shapes. Boil another three-quarters of a pint of the stock or clear soup and mix it by degrees in a basin on to three raw yolks of eggs, one ounce of butter, a pinch of sugar, and half a pint of warm cream; put this in a pan in the bain marie, and stir over the stove till thick, then strain it on to the hot sago and vegetable mixture and serve in the soup tureen. The small tapioca can be used in the same manner.
Notes
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