Tapioca Cream.
- Ingredients—1½ pint of white stock.
- 1 oz. of crushed tapioca.
- 2 tablespoonfuls of cream.
- The yolks of 2 eggs.
- Pepper and salt to taste.
Method.—Put the stock into a stewpan on the fire to boil.
When boiling, sprinkle in the crushed tapioca.
Stir and cook well for about ten minutes.
Beat the yolks lightly with the cream, and strain them.
Let the stock cool a little, and then add two or three tablespoonfuls of it gradually to the eggs and cream.
Pour the eggs and cream into the stock, and stir over the fire until the eggs thicken like custard.
Care must be taken that the stock does not boil after the eggs are in it, as that would curdle them.