Then add the milk or cream, pepper, and salt, to taste.
Let the soup boil up, and it is ready.
Serve with fried croutons of bread.
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.