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Potage au Tapioca

Ingredients.

One pint of White Stock.

A quarter of an ounce of crushed Tapioca.

Two yolks of Eggs.

One gill of Cream or Milk.

Salt. Put the stock on to boil. When boiling, shake in the tapioca and stir until cooked. Beat the yolks and cream together and strain into another basin. Add the soup, when it is just off boiling point, slowly to this basin. Then pour the soup back into the saucepan, place it on the fire, and stir carefully until the eggs are cooked. This soup requires care not to curdle the eggs.