2 pints of second stock
1 / 2 a pint of milk
1 / 2 of a pint of cream
1 1 / 2 ounce of fine sago
the yolk of an egg
1 bay leaf sugar
salt and pepper
Put the stock and bay leaf into a stewpan.
When boiling sprinkle in the sago and cook gently for about 20 minutes or until the sago is transparent.
Add the milk, a good pinch of sugar, salt and pepper to taste and continue to simmer a few minutes longer.
Beat the yolk of the egg and the cream together.
Add it to the soup and stir until it thickens but it must not be allowed to boil or the egg will curdle.
Remove the bay leaf and serve.
Cooking time about 40 minutes.
Sufficient for 4 or 5 persons
