Proceed exactly as directed in the preceding recipe; but instead of vermicelli use three oz. of sago. Allow the usual time for cooking, and add the same quantity of sorrel cooked in butter.
Use the same quantities of milk or consommé in order to bring the purée to the proper consistence, and make use of a precisely similar leason.
[644—PURÉE D’OSEILLE ET DE SEMOULE A LA CRÈME]
The same as the above, but use three oz. of semolina. All other particulars remain the same.
[645—PURÉE D’OSEILLE ET DE TAPIOCA A LA CRÈME]
Procedure like that of No. [642], using instead of the vermicelli three oz. of tapioca.
[646—REMARKS RELATIVE TO THE POSSIBLE VARIATIONS OF THE FOUR PRECEDING RECIPES]
A large variety of this kind of soups may be prepared by using the quantity prescribed of salep, buckwheat, oatmeal, barley-meal, &c.
[230]
]These soups derive a particular and agreeable flavour from their cohering element.
The chief point to be remembered in their preparation is their consistence, which should be that of a thin cream.