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Potage, Baraguine

Prepare a consomme, strain it into another saucepan, dredge in three ounces of sago, mix well while adding and let boil for fifteen minutes. Cut two ounces smoked beef tongue and one ounce cooked ham in small julienne strips and add to the soup with two tablespoons sherry. Mix well and cook for five minutes, pour the soup into a tureen and serve.