Mushroom Soup
1/2 lb. mushrooms 4 cups White Stock III 1/4 cup pearl sago 1 cup boiling water 1 cup heavy cream Yolks 2 eggs Salt and pepper Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve. Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs.