Felice Lyne
"Pleased from thy table rise."
MUSHROOM SOUP
1½ pound mushrooms 1 cup boiling water 4 cups white stock 1/4 cup pearl sago Salt and pepper 1 cup heavy cream 2 eggs (yolks) Clean and chop mushrooms, and add stock. Cook twenty minutes and rub through sieve. Cook sago in boiling water thirty minutes, add to stock and, soon as boiling point is reached, season with salt and pepper, then add cream and yolks of eggs. Sincerely yours,