Potage de Navets au Sagou

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No. 1. Soups
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

a couple of spoonfuls of sago
about a quart of second stock
some cooked and mashed turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
croûtons

Instructions (7)

Wash sago well in warm water.
Blanch and drain the sago.
Add sago to second stock and boil up.
Draw to the side of the stove until the sago jellies.
Pour the mixture, with cooked and mashed turnips, through a sieve.
Season with salt and white pepper.
Serve with croûtons.

Original Text · last edited 4 days ago

Potage de Navets au Sagou.—Well wash a couple
of spoonfuls of sago in warm water, then blanch and
drain it, after which add it to about a quart of second
stock, and let it boil up; draw it to the side of the
stove till the sago jellies, when you pour it all, with
some cooked and mashed turnips, through a sieve;
season with a little salt and white pepper, and serve
with croûtons.

Notes

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