Tapioca Cream Soup
|Crushed tapioca/Semolina||1 Ounce|
|White stock||1 Quart|
Boil up stock, skimming scum.
Add tapioca or semolina, and stir until transparent.
Beat egg yolks in a basin and add the milk to them.
Pour a little hot stock into this mixture and stir well.
Return all to saucepan, season, and stir till soup thickens.
Do not allow it to boil.
Sprinkle with chopped parsley or chives.