Recipe For Cooking Chicken Soup
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 240 of 825.
1 quart of standard chicken broth (flavored with onion, celery, sweet herbs, etc.).
1/2 cup of cream. Salt and pepper. Whites of two eggs. 1 pint of milk. 2 tablespoonfuls of fine, quick-cooking tapioca. 2 yolks of eggs.
Scald the broth, stir in the tapioca and let cook over hot water (double-boiler) until transparent; add the milk scalded, remove from the fire and stir in the beaten yolks diluted with the cream; let thicken without boiling, then turn into the tureen, adding salt and pepper; arrange on the top the whites of the eggs, beaten dry, with a few grains of salt, and poached, by spoonfuls, in hot water, or milk; or serve in bouillon cups with a spoonful of the poached white on the top of each cup.
