Soup à la Catatrice is a traditional British recipe (based on a French original), derived from Mrs Beeton's recipe of 1861, for a classic soup of sago, cream, egg yolks and sugar cooked in a meat-based stock. The full recipe is presented here and I hope you enjoy this classic British version of: Soup à la Catatrice.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
(An Excellent Soup, very Beneficial for the Voice.)
119. INGREDIENTS.—3 oz. of sago, 1/2 pint of cream, the yolks of 3 eggs, 1 lump of sugar, and seasoning to taste, 1 bay-leaf (if liked), 2 quarts of medium stock No. 105.
Mode.—Having washed the sago in boiling water, let it be gradually added to the nearly boiling stock. Simmer for 1/2 an hour, when it should be well dissolved. Beat up the yolks of the eggs, add to them the boiling cream; stir these quickly in the soup, and serve immediately. Do not let the soup boil, or the eggs will curdle.
Time.—40 minutes. Average cost, 1s. 6d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
Note.—This is a soup, the principal ingredients of which, sago and eggs, have always been deemed very beneficial to the chest and throat. In various quantities, and in different preparations, these have been partaken of by the principal singers of the day, including the celebrated Swedish Nightingale, Jenny Lind, and, as they have always avowed, with considerable advantage to the voice, in singing.
Add the stock to a large stockpot and bring almost to a boil. Wash the sago in boiling water then gradually stir into the nearly boiling stock. Reduce to a simmer, add the bayleaf, and cook for 30 minutes, or until the sago has broken down and has dissolved.
Beat the egg yolks and sugar in a bowl. Add the cream to a separate pan and bring to the scalding point. Take the cream off the heat and quickly beat into the egg mixture. Beat until combined then whisk the egg mixture into the soup base. Take off the heat (do not allow to boil, or the soup will curdle) then adjust the seasonings to taste, remove the bayleaf and serve ladled into soup bowls.
