Tapioca Puree Recipe

Ingredients for Tapioca Puree

• 1 quart white stock, or half stock and half milk
• ¼ pint cream
• 1 tablespoon melted vegetable shortening
• Yolks of 3 eggs
• 1 tablespoon fine sago or crushed tapioca salt and pepper to taste

Instructions

1. The stock should be well flavored, otherwise it must be simmered with a little onion, carrot, celery, and herbs, and strained for use.
2. Bring stock to boiling point, sprinkle in sago, or tapioca, and stir and cook until it becomes transparent; then let soup cool slightly.
3. Mix yolks of eggs and the cream together, then the melted vegetable shortening, and add to soup and stir till it thickens; it should have the consistency of single cream.
4. When a thicker soup is desired, mix teaspoon flour or cornstarch with a little milk, and add it to soup at same time as sago or tapioca.
5. Season to taste, and serve.