2 oz. Tapioca
4 tablespoons cream

3 pints second stock

1 level teaspoon salt

3 egg yolks

Pinch cayenne.


Soak tapioca overnight. Place stock on to boil. When boiling sprinkle in tapioca and cook well about 30 minutes. Beat egg yolks, add cream or milk and strain. When stock has cooled slightly, pour eggs and cream gradually into it. Add salt and cayenne. Return to fire and stir till thick. Care must be taken not to allow the soup to boil or eggs will curdle.