Soup a la Cantatrice

Ingredients

• 3 oz sago
• 1/2 pint cream
• the yolks of 3 eggs
• 1 lump sugar, and seasoning to taste
• 1 bay-leaf (if liked)
• 2 quart medium stock No. 105

Instructions

1. Having washed the sago in boiling water, let it be gradually added to the nearly boiling stock.
2. Simmer for 1/2 an hour, when it should be well dissolved.
3. Beat up the yolks of the eggs, add to them the boiling cream;
4. stir these quickly in the soup, and serve immediately.
5. Do not let the soup boil, or the eggs will curdle.