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.
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