1/2 lb. mushrooms 1 cup boiling water
4 cups White Stock III 1 cup heavy cream 1/4 cup pearl sago Yolks 2 eggs
Salt and pepper
Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve. Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs.