Tapioca Puree Recipe
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Ingredients for Tapioca Puree Recipe
- 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
- The stock should be well flavored, otherwise it must be simmered with a little onion, carrot, celery, and herbs, and strained for use.
- Bring stock to boiling point, sprinkle in sago, or tapioca, and stir and cook until it becomes transparent; then let soup cool slightly.
- 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.
- 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.
- Season to taste, and serve.
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