This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Clear soup with tapioca.
Thin tomato soup with tapioca.
Clear soup with tapioca and rice.
Same variations as tapioca.
Wash 1/4 lb. best pearl sago thoroughly, then stew it quite tender and very thick in water or broth (it will require nearly a quart of liquid,which should be poured on to it cold and very gradually heated), then mix with a pint of boiling cream or milk, and the yolks of four eggs, and mingle the whole carefully with two quarts of sliong veal or beef stock, which should be kept always boiling. Serve immediately.
White tapioca soup with strips of chicken and truffles.
Brown tapioca soup with squares of chicken breast, tongue and truffles.
Tapioca cream soup.