Sarah Kaplan Drus's Homemade Cottage Cheese

Edited and adapted. Originally Sarah Kaplan Drus used milk from the herd of cows she kept in Maitland , South Africa to make and sell her home ade cottage cheese before he days of commercialization . Sarah Kaplan  Drus was the father of Morrie Drus and Ethel Drus and the grandfather of Stephen Drus ( Stephen Darori)  and Lesleigh Drus






Skill Level:

Beginner
|
Yield:

1 Pound

Aging:

None



Ingredients:
1 Gallon of Skim or 1% Milk (Not UltraPasteurized)
1 Packet C101 Mesophilic Culture
8-10 Drops Single Strength Liquid Rennet

Optional Small amount of heavy cream (UltraPasteurized is fine)

Equipment:
6+ Quart Stainless Steel Pot
Good Thermometer
Knife to Cut Curds
Spoon or Ladle to Stir Curds
Large Colander
Butter Muslin

1. Heat & Acidify Milk

Begin by heating the milk to 86°F (30°C). I do this by placing the gallon of milk in a pot or sink of very warm water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats

Once the milk is at 86°F the culture can be added. I do this by sprinkling the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in.

2.Coagulate with Rennet

Next add about 8-10 drops of single strength liquid rennet.

The milk now needs to sit quiet for 5-8 hours while the culture works and the curd forms. The thermal mass of this milk should keep it warm but during colder months wrapping this in a thick blanket or towel will keep the temperature up. It is OK if the temp drops a few degrees during this time.

When the curd is ready you will notice that it shrinks away from the sides of the pan a bit and that you may see a thin layer of whey on the top. You may even notice some cracks forming on the surface.

3.Cut Curds & Releasing Whey

Now it is time to cut the curds. Begin by making parallel cuts about 1/2 -3/4 inches apart. Then turn the pot 90 degrees and repeat ending with a checkerboard of cuts on the surface. Then with your spoon or ladle cut these crosswise until you have a pot full of curd cubes. Be gentle at this point because the curd will be very soft.

Once the curds are cut, stir them gently for 10 minutes. You should note more whey being released.

4.Cook the Curds

Now it is time to begin drying out the curds. This will be done by increasing the heat slowly to 113-115°F (45-46°C). The heat needs to be increased slowly at about 2-3°F (1°C) every 5 minutes. The total cooking time will be 60-90 minutes and may be extended to 2 hrs if the curds are still soft.

The final curds should be cooked well through and should be examined to make sure that enough moisture has been removed. A broken curd should be firm throughout and the curds should have a moderate resistance when pressed between the fingers.

When this point is reached the curds can be allowed to settle under the whey

5.Remove the Whey

The dry curds can now be transferred to a colander lined with butter muslin. They should be allowed to drain for 30 minutes and a gentle stirring will make sure that the whey drains off.

Once the curds drain for a short time the cloth can be gathered, tied securely and hung for the final drainage. This can be done for several hours and even overnight, depending on how dry you want the final cheese.

6.Chilling

The curds now need to be chilled and separated. I do this by filling the pot with cold water and submerging the curds in its cloth bundle in the cold water (this makes it easier to drain them again). Separate the curds well while in the cold water. This will drop the temperature of the curds to about 60°F (15.5°C). Then drain the curds again.

Repeat this again but with ice water and allow the curds to remain in the water for 30 minutes while separating the curds. The final curds should now be at 35-40°F (1-4°C)

7.Draining & Flavoring

Allow the curds to drain well in a colander. You may notice that the finished curds have consolidated somewhat but they are easy to separate.

You can now add a bit of salt to suit your preference (about 1/4-1/2 tsp should do). Sprinkle this over the surface evenly then mix into the curds well.

Salt is not really needed here for the process because the final acidity is enough to stop the bacteria from working. So if you are looking for salt free, this is a good cheese for you. Adding herbs or spice is a great alternative to augment the flavor in a salt-free cheese.

Your Cheese is now ready for storage but you can make any additions you like by adding fresh herbs, spices, etc.

If you would like a richer cottage cheese, then adding a small amount of Heavy Cream will make it into a much richer cheese. Let your taste be your guide on this.

8.Enjoy

You can now sit back and enjoy your very own dish of Cottage Cheese or just pack it into a sanitized container for the fridge.

That's it, time for lunch and for me to enjoy a fresh batch of Cottage Cheese with chives and cream added. Yum!

Fay Drus's Cheese Cake Topped with Fresh Strawberries ( Variation)

Original recipe makes 1 – 9 or 10 inch springform pan
1 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/4 cup butter, melted
5 (8 ounce) packages cream cheese, softened
5 eggs
2 egg yolks
1 3/4 cups white sugar
1/8 cup all-purpose flour
1/4 cup heavy whipping cream

Directions

Preheat oven to 400 degrees F (200 degrees C).
Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

Sydney Baker's Spicy and Sweet Yam Latkes

Yams have pretty much stayed on the lowest rung of my list of favorite vegetables until I discovered the gateway to yam heaven – latkes! Latkes are shredded potato pancakes usually made around the time of the Jewish holiday Hanukkah, which is coming up and actually coincides with Thanksgiving this year. I guess unknowingly I came up with a ‘Thanksgivukkah’ recipe by making latkes out of yams, a popular Thanksgiving menu item usually paired with marshmallows. And this is how it all began…







I love the original latkes recipe, but I was forced to get creative when I picked up some yams at the local market mistakenly. In the store, they were labeled as sweet potatoes. I don’t know why I believed the sign because clearly they didn’t look like sweet potatoes. Upon cutting into the first one, I realized the flesh was white, which led me on a long journey on the Internet all about the difference between yams and sweet potatoes. Apparently, mislabeling and confusion about sweet potatoes and yams is rampant across the nation and people are up in arms about it….

Anyway, instead of lamenting about all of the yams I bought and didn’t know how to cook – mine were Japanese purple yams I found out – I figured I couldn’t go wrong with making them into latkes spiked with Kashmiri mirch, a mild and sweet Indian chili powder that resembles paprika. Kashmiri mirch is bright red and provides the coloring for a lot of popular Indian dishes like tandoori chicken.


Background: While living in London and working for the Sir Norman Hartwell , the Queens fashion designer , in his 20's ( 1960's) Sydney Baker shared a flat with two Indian friends and grew to love Indian cooking.
In this recipe, you can definitely use paprika if you don’t have Kashmiri mirch or the other similar mild Indian red chili powder, deggi mirch. Any of these chili powders will do the trick to make your yam latkes sweet and spicy. I also used chickpea flour, which is usually what is used to batter fried foods in Indian cooking, but you can use all-purpose flour if that’s what you have.

I served them with a dip I made of Greek yogurt, dill and lemon and a salad with my tomato achaar whisked into a tahini dressing. I hope you enjoy!

Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers.These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America, the Caribbean and Oceania. There are many cultivars of yam. Although some varieties of sweet potato (Ipomoea batatas) are also called yam in parts of the United States and Canada, sweet potato is not part of the family Dioscoreaceae but belongs in the unrelated morning glory family Convolvulaceae.
Ingredients
1 large yam (3/4 pound) or if Yams are hard to find, potatoes are admirable substitutes
2 tablespoons oil
1 egg, beaten
1 tablespoon plain yogurt (Greek is what I used but I’m sure regular is fine)
1 tablespoon chickpea or all-purpose flour
1/2 teaspoon Kashmiri mirch, paprika or deggi mirch (more if you like hotter)
1/2 teaspoon cumin
1 tablespoon cilantro, chopped
salt & pepper to taste

Method
Peel your yam and grate it into a bowl. If there is moisture in your yams you can squeeze out with a cheese cloth. To the yams, add in your beaten egg, plain yogurt, Kashmiri mirch, cumin, salt and pepper. Next add in the chickpea flour – add more if you like your latkes more cakey and less if you like them a bit more hashy.

Place a plate lined with a paper towel on the side of the stove. Coat a non stick frying pan with oil under medium heat. When the oil is heated, put heaping teaspoons of the latke batter in the pan and flatten with your spatula. Make sure that your latkes comfortably fit in the pan because you will be flipping them. Cook until golden brown on bottom (1-2 minutes) and flip and cook until golden brown on the other side (1-2 minutes). Place the cooked latkes on the plate with the paper towel. Repeat for the remainder of your latke batter and add more oil as needed to the pan.

Fay Drus' s Butter Cookies Recipes 1

Fay Drus' s Butter Cookies Recipes 1


This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.
Ingredients1 h 40 m36



Ingredients

1 cup butter
1 cup white sugar
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract


Prep15 m
Cook10 m
Ready In1 h 40 m

Method:

1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

My Bobba Sarah Kaplan Drus s Chicken Soup Recipe ( adapted to the 21st Century)

My Bobba Sarah Kaplan Drus's Chicken Soup Recipe

Sarah Kaplan Drus was my Bobba .... in South Africa Bobba aren't Bobbie's. Sarah Kaplan Drus was born in Krakow where she she met my Zieder Samuel Drus. They Married in 1921 and left for the Golden Madina but here's where it becomes a bit hazzy ... the GPS Application on their iPhones broke down and instead of joining a sister in NY and brother in Chicago they ended up in Cape Town with another sister Leah . Samuel Drus was a jack of all trades and successful at none.... Sarah Kaplan Drus was the breadwinner... she kept a sizable herd of cows in her back yard in Maitland ( now a suburb in the center of Cape Town ) and made different cottage cheeses using flour sacks.... this was 4- years before the process was commercializes.... Bram Fischer even registered two patents on her behalf.

Demand was huge among the growing Jewish population , the hospitality industry and also Groot Schuur Hospital.

Sarah Kaplan Drus also had a conscience .After seeing the poverty in Black squatter camps around South Africa in the 1920's She started Poalot Zion... a Jewish Charaity that built and supported cheches in these squatter camps ( and of course some of her cottage cheese was a gourmet bread spread their)......Poalot Zion ( translation...Women Workers of Zion) latter became the huge Jewish Women Organisation in South Africa ... the Bnoth Zion.... hey how about that . Sarah Kaplan Drus was also a founder of the Communist Party in South Africa ( nogschlepper Samuel Drus was the first Membership Secretary sort of the COO a paid position.... hey this must rank as the first incident of Jewish protexia in South Africa) ....after the The Molotov–Ribbentrop Pact Russian- German Non Aggression Pact signed in August 1939 she and other Jewish members ( that dominated the Party then) left in disgust , The South Agrican Communist Party was dominated by Jewish Members who were extremely aware of Hitler's anti Semitism and fascism. Sarah Kaplan drus then devoted herself to Socialist Zionism of Kazenelsohn and Ben Gurion . She established the Dor Habonim Youth Movement both in South Africa and later in the United Kingdom and became a vocal advocate of Zionism in South Africa . Sarah Kaplan Drus was my Father's mother..... my Mother's Father was was Hymie Baker who in 1931 when Jabotinsky visited South Africa for an extended period ( after been told he could not return to Palestine)..... in 1931 Hymie Baker my Grandfather with Meir Katz ( later priciple of www.herzlia.com , the Jewish School Network in Cape Town, and Harry Hurwitz , the editor of the Jewish Herald in South Africa and after 1977 when the Likud came to power , became Begin's Spokesman. He established the Begin Institute in Jerusalem devoted to Revisionist Zionism, Jabotinsky and Menachem Begin ( well worh a visit) ..... so where was I ... Hymie Baker established the Revisionist Zionist Herut Movement and Betar Youth Movement in South Africa. My grandparents Sarah Kaplan Drus and Hymie Baker met many times in Cape Town ( he lived in Port Elizabeth) and huddled over the same radio in Cape Town cried and celebrated together when on 29 November 1947, the U.N. General Assembly adopted the Plan to Partition Palestine and establish a Jewish State_ as Resolution 181. Whow , I did a Auntie Sylvia Kaplan Schiff , Auntie Eddie Kaplan Wacks , Auntie Anita Kaplan Dubowitz and Auntie Laikie Kaplan Kavalsky ( 4 of 7 Kaplan sisters and my father's first cousins) digression ... when asked a direct question they emptied out pigeon holes of transient and information before answering the question.... they redefined bobbamizers and kvetching and nobody knew how to schmaltz better than they did .As a child my Mom who ws Auntie Sylvia's best friend took me to their tea parties at the Arthur Seat Hotel in Sea Point ....and I listened and listened while their tea got cold ..... and hey no hassle .... they simply summoned the waiter , " Hey Ho You..... you served us cold tea .... take it back ( and bring us back a steaming substitute) ....I was 5,6,7 years old at the time and thank God ( why shouldn't it be a Woman) that I did.... fond memories that I am slowly putting on digital paper.

Once every few months, you simply have to take a total time-out. You head home and peel off those everyday clothes, putting on the fancy clothes kept for special occasions. Not for festive events or Shabbat dinners, but genuine costumes − the sort that puts some distance between the body and anything that’s habitual or familiar. You wait for the night to settle in and for the rain to ease up, and then stride briskly in the cold air from the front door to the car. You start the engine and tune the radio to the classical music station and then start driving on the dark road, without saying a word.

You periodically exchange glances and smile, hum the cello solo of a duet while perhaps remembering a similar drive you once took together in Safed or France, or even Mitzpeh Ramon. You park by the stone wall and walk up the broad path, your heels clicking on the brick pavement until you reach the doorman, in his brimmed hat and overcoat. A welcoming gesture and the heavy doors are opened. You cross the foyer, descend the stone steps, present your coats at the hatcheck, and follow the waitress to your table.

Now it begins: the white tablecloths and crystal; the gold-rimmed dishes, neatly arranged silverware and quail eggs in caramel toffee, served on a silver tray. This is the real place that never was, a here-and-now that never happened. You exchange looks once more, and smile. That’s it − everything has finally come to a stop.

A terrine of goose liver with praline; tomato leather; tomato jelly and beetroot granita; fish suspended in smoke, served on a green cypress branch; ground chicken stock with noodles melting into it; olive oil-laced chocolate and a “financier” with marmalade. And the dishes continue to be laid down and picked up, and the silverware is retrieved and replaced and retrieved again, and the glasses of wine seem to refill of their own accord. All is flanked by silence, and occasional cries of astonishment and surprise, but there’s not a single trace of the world that continues to race around us.

Chicken Soup with tapioca and chicken noodles (10 portions)

The most fascinating thing about my Bobba Sarah Kaplan Drus's Chicken Soup's Recipe is that it is so easy to make, She disassembles the routine, familiar taste of chicken soup and then reassembles it into a different and surprising texture and flavor. 

Contrary to our usual custom, this is not a simple, intuitive recipe. One should be highly attentive to changes in ingredients and consistency, and even measure the exact temperature so as to stop the cooking at the exact point at which the egg white congeals, so the noodles won’t be dry and tasteless. On the other hand, the tapioca and noodles can be prepared ahead of time, so that the Shabbat meal will not be disturbed by fits of fussiness and punctiliousness in the kitchen.


This is not a soup you make for when the kids come home from school on a winter day. This is a soup you prepare slowly and conscientiously for important guests who will keep on thinking even when they are eating.


For the stock:
1 kilo chicken bones
1 onion
2 carrots
1 leek
1 celery root
1 parsley root
4 tbsp. ‏(60 ml.‏) olive oil
3 liters water
2 bay leaves
1 wild fennel bulb or 4 sprigs of dill
12 sprigs of parsley
Atlantic salt
coarsely ground black pepper

For the tapioca:
100 grams tapioca
2 1/2 cups ‏(650 ml‏.) chicken soup stock

For the noodles:
1 kilo chicken breast, without fat or tendons
1 egg white
fine sea salt

Begin preparation of the stock: rinse and clean the bones well. Place half in a flat metal baking tin and roast for about 15 minutes in a preheated 250-degree-Celsius oven, until the bones are seared and browned.

Peel the onion, carrot, leek, and celery and parsley roots; cut into large chunks. Heat the oil in a large pot and steam the vegetables slightly. Add both the partially cooked and the seared bones into the pot, then add 3 1/2 liters of water. Bring the liquid to a boil, and immediately lower the heat so the liquid will be at the verge of boiling, at a gentle simmer. With a spoon, remove the cloudy foam that forms on the surface, continuing to do so until none is left. This stage is highly important as it is responsible for ensuring the clear color of the soup.

When the stock is clear, add the bay leaves and the fennel/dill; cover the pot and cook for about four hours. The lengthy cooking time brings out the flavors of the vegetables and the meat, and imbues the soup with a deeper color. Strain the stock and put back on the stove. Taste, and adjust the seasoning with salt and pepper.

Meanwhile, we move on to preparation of the tapioca. Bring the stock to a boil and add the tapioca pearls. Reduce the heat; stir constantly until the tapioca turns transparent. When the pearls are still white, take a spoonful of the tapioca and taste it. If the consistency is pleasant to the palate, remove from the flame and cover until serving; if it is still somewhat hard, cook a bit more. Take care not to overcook, as the tapioca will then become colorless, gelatinous dough.

Preparation of the noodles is easy, as you will see. Grind the chicken two or three times, to a fine consistency. Transfer to a food processor equipped with a steel blade, and add the egg yolk and a little salt. Process thoroughly so you get a smooth and delicate cream. Bitton pours this cream through a flour sifter, using a special baker’s instrument to push the mixture through the tiny holes. But excellent results may be achieved even without this method. The mixture is transferred, portion by portion, into a pastry bag with a narrow, spaghetti-width hole at its tip.

Place a thermometer into the stock, and heat to 63 degrees Celsius. Remove from the heat and “spray” the noodle mixture into it in a circular movement. Spray enough noodles for one portion, and then repeat. Place the soup back on the stove, checking that the temperature has returned to 63 degrees; cook for another half minute or so. Move with the help of a slotted spoon into a tureen, repeating the action with the remaining mixture.


To assemble the dish: Place 2 tablespoons of tapioca in an elegant soup bowl, with a cluster of noodles on top of it. Then pour in the boiling broth and serve hot, complete with silver tablespoon and snifter of cognac.

My Bobba Sarah Kaplan Drus s Chicken Soup Recipe ( adapted to the 21st Century)

My Bobba Sarah Kaplan Drus's Chicken Soup Recipe

Sarah Kaplan Drus was my Bobba .... in South Africa Bobba aren't Bobbie's. Sarah Kaplan Drus was born in Krakow where she she met my Zieder Samuel Drus. They Married in 1921 and left for the Golden Madina but here's where it becomes a bit hazzy ... the GPS Application on their iPhones broke down and instead of joining a sister in NY and brother in Chicago they ended up in Cape Town with another sister Leah . Samuel Drus was a jack of all trades and successful at none.... Sarah Kaplan Drus was the breadwinner... she kept a sizable herd of cows in her back yard in Maitland ( now a suburb in the center of Cape Town ) and made different cottage cheeses using flour sacks.... this was 4- years before the process was commercializes.... Bram Fischer even registered two patents on her behalf.

Demand was huge among the growing Jewish population , the hospitality industry and also Groot Schuur Hospital.

Sarah Kaplan Drus also had a conscience .After seeing the poverty in Black squatter camps around South Africa in the 1920's She started Poalot Zion... a Jewish Charaity that built and supported cheches in these squatter camps ( and of course some of her cottage cheese was a gourmet bread spread their)......Poalot Zion ( translation...Women Workers of Zion) latter became the huge Jewish Women Organisation in South Africa ... the Bnoth Zion.... hey how about that . Sarah Kaplan Drus was also a founder of the Communist Party in South Africa ( nogschlepper Samuel Drus was the first Membership Secretary sort of the COO a paid position.... hey this must rank as the first incident of Jewish protexia in South Africa) ....after the The Molotov–Ribbentrop Pact Russian- German Non Aggression Pact signed in August 1939 she and other Jewish members ( that dominated the Party then) left in disgust , The South Agrican Communist Party was dominated by Jewish Members who were extremely aware of Hitler's anti Semitism and fascism. Sarah Kaplan drus then devoted herself to Socialist Zionism of Kazenelsohn and Ben Gurion . She established the Dor Habonim Youth Movement both in South Africa and later in the United Kingdom and became a vocal advocate of Zionism in South Africa . Sarah Kaplan Drus was my Father's mother..... my Mother's Father was was Hymie Baker who in 1931 when Jabotinsky visited South Africa for an extended period ( after been told he could not return to Palestine)..... in 1931 Hymie Baker my Grandfather with Meir Katz ( later priciple of www.herzlia.com , the Jewish School Network in Cape Town, and Harry Hurwitz , the editor of the Jewish Herald in South Africa and after 1977 when the Likud came to power , became Begin's Spokesman. He established the Begin Institute in Jerusalem devoted to Revisionist Zionism, Jabotinsky and Menachem Begin ( well worh a visit) ..... so where was I ... Hymie Baker established the Revisionist Zionist Herut Movement and Betar Youth Movement in South Africa. My grandparents Sarah Kaplan Drus and Hymie Baker met many times in Cape Town ( he lived in Port Elizabeth) and huddled over the same radio in Cape Town cried and celebrated together when on 29 November 1947, the U.N. General Assembly adopted the Plan to Partition Palestine and establish a Jewish State_ as Resolution 181. Whow , I did a Auntie Sylvia Kaplan Schiff , Auntie Eddie Kaplan Wacks , Auntie Anita Kaplan Dubowitz and Auntie Laikie Kaplan Kavalsky ( 4 of 7 Kaplan sisters and my father's first cousins) digression ... when asked a direct question they emptied out pigeon holes of transient and information before answering the question.... they redefined bobbamizers and kvetching and nobody knew how to schmaltz better than they did .As a child my Mom who ws Auntie Sylvia's best friend took me to their tea parties at the Arthur Seat Hotel in Sea Point ....and I listened and listened while their tea got cold ..... and hey no hassle .... they simply summoned the waiter , " Hey Ho You..... you served us cold tea .... take it back ( and bring us back a steaming substitute) ....I was 5,6,7 years old at the time and thank God ( why shouldn't it be a Woman) that I did.... fond memories that I am slowly putting on digital paper.

Once every few months, you simply have to take a total time-out. You head home and peel off those everyday clothes, putting on the fancy clothes kept for special occasions. Not for festive events or Shabbat dinners, but genuine costumes − the sort that puts some distance between the body and anything that’s habitual or familiar. You wait for the night to settle in and for the rain to ease up, and then stride briskly in the cold air from the front door to the car. You start the engine and tune the radio to the classical music station and then start driving on the dark road, without saying a word.

You periodically exchange glances and smile, hum the cello solo of a duet while perhaps remembering a similar drive you once took together in Safed or France, or even Mitzpeh Ramon. You park by the stone wall and walk up the broad path, your heels clicking on the brick pavement until you reach the doorman, in his brimmed hat and overcoat. A welcoming gesture and the heavy doors are opened. You cross the foyer, descend the stone steps, present your coats at the hatcheck, and follow the waitress to your table.

Now it begins: the white tablecloths and crystal; the gold-rimmed dishes, neatly arranged silverware and quail eggs in caramel toffee, served on a silver tray. This is the real place that never was, a here-and-now that never happened. You exchange looks once more, and smile. That’s it − everything has finally come to a stop.

A terrine of goose liver with praline; tomato leather; tomato jelly and beetroot granita; fish suspended in smoke, served on a green cypress branch; ground chicken stock with noodles melting into it; olive oil-laced chocolate and a “financier” with marmalade. And the dishes continue to be laid down and picked up, and the silverware is retrieved and replaced and retrieved again, and the glasses of wine seem to refill of their own accord. All is flanked by silence, and occasional cries of astonishment and surprise, but there’s not a single trace of the world that continues to race around us.

Chicken Soup with tapioca and chicken noodles (10 portions)

The most fascinating thing about my Bobba Sarah Kaplan Drus's Chicken Soup's Recipe is that it is so easy to make, She disassembles the routine, familiar taste of chicken soup and then reassembles it into a different and surprising texture and flavor. 

Contrary to our usual custom, this is not a simple, intuitive recipe. One should be highly attentive to changes in ingredients and consistency, and even measure the exact temperature so as to stop the cooking at the exact point at which the egg white congeals, so the noodles won’t be dry and tasteless. On the other hand, the tapioca and noodles can be prepared ahead of time, so that the Shabbat meal will not be disturbed by fits of fussiness and punctiliousness in the kitchen.


This is not a soup you make for when the kids come home from school on a winter day. This is a soup you prepare slowly and conscientiously for important guests who will keep on thinking even when they are eating.


For the stock:
1 kilo chicken bones
1 onion
2 carrots
1 leek
1 celery root
1 parsley root
4 tbsp. ‏(60 ml.‏) olive oil
3 liters water
2 bay leaves
1 wild fennel bulb or 4 sprigs of dill
12 sprigs of parsley
Atlantic salt
coarsely ground black pepper

For the tapioca:
100 grams tapioca
2 1/2 cups ‏(650 ml‏.) chicken soup stock

For the noodles:
1 kilo chicken breast, without fat or tendons
1 egg white
fine sea salt

Begin preparation of the stock: rinse and clean the bones well. Place half in a flat metal baking tin and roast for about 15 minutes in a preheated 250-degree-Celsius oven, until the bones are seared and browned.

Peel the onion, carrot, leek, and celery and parsley roots; cut into large chunks. Heat the oil in a large pot and steam the vegetables slightly. Add both the partially cooked and the seared bones into the pot, then add 3 1/2 liters of water. Bring the liquid to a boil, and immediately lower the heat so the liquid will be at the verge of boiling, at a gentle simmer. With a spoon, remove the cloudy foam that forms on the surface, continuing to do so until none is left. This stage is highly important as it is responsible for ensuring the clear color of the soup.

When the stock is clear, add the bay leaves and the fennel/dill; cover the pot and cook for about four hours. The lengthy cooking time brings out the flavors of the vegetables and the meat, and imbues the soup with a deeper color. Strain the stock and put back on the stove. Taste, and adjust the seasoning with salt and pepper.

Meanwhile, we move on to preparation of the tapioca. Bring the stock to a boil and add the tapioca pearls. Reduce the heat; stir constantly until the tapioca turns transparent. When the pearls are still white, take a spoonful of the tapioca and taste it. If the consistency is pleasant to the palate, remove from the flame and cover until serving; if it is still somewhat hard, cook a bit more. Take care not to overcook, as the tapioca will then become colorless, gelatinous dough.

Preparation of the noodles is easy, as you will see. Grind the chicken two or three times, to a fine consistency. Transfer to a food processor equipped with a steel blade, and add the egg yolk and a little salt. Process thoroughly so you get a smooth and delicate cream. Bitton pours this cream through a flour sifter, using a special baker’s instrument to push the mixture through the tiny holes. But excellent results may be achieved even without this method. The mixture is transferred, portion by portion, into a pastry bag with a narrow, spaghetti-width hole at its tip.

Place a thermometer into the stock, and heat to 63 degrees Celsius. Remove from the heat and “spray” the noodle mixture into it in a circular movement. Spray enough noodles for one portion, and then repeat. Place the soup back on the stove, checking that the temperature has returned to 63 degrees; cook for another half minute or so. Move with the help of a slotted spoon into a tureen, repeating the action with the remaining mixture.


To assemble the dish: Place 2 tablespoons of tapioca in an elegant soup bowl, with a cluster of noodles on top of it. Then pour in the boiling broth and serve hot, complete with silver tablespoon and snifter of cognac.

My Bobba Sarah Kaplan Drus s Chicken Soup Recipe

My Bobba Sarah Kaplan Drus's Chicken Soup Recipe

Sarah Kaplan Drus was my Bobba .... in South Africa Bobba aren't Bobbie's. Sarah Kaplan Drus was born in Krakow where she she met my Zieder Samuel Drus. They Married in 1921 and left for the Golden Madina but  here's where it becomes a bit hazzy ... the GPS Application on their iPhones broke down and instead  of joining a sister in NY  and brother in Chicago they ended up in Cape Town with another sister Leah . Samuel Drus was a jack of all trades and successful at none.... Sarah Kaplan Drus was the breadwinner... she kept a sizable herd of cows in her back yard in Maitland ( now a suburb in the center of Cape Town ) and made different cottage cheeses  using flour sacks.... this was 4- years before the process was commercializes.... Bram Fischer even registered two patents on her behalf.

Demand was huge among the growing Jewish population , the hospitality industry and Also Groot Schuur Hospital. 

Sarah Kaplan Drus  also had a conscience .After seeing the poverty in Black squatter camps around South Africa in the 1920's She started Poalot Zion... a Jewish Charaity that built and supported cheches in these squatter camps ( and of course some of her cottage cheese was a gourmet bread spread their)......Poalot Zion ( translation...Women Workers of Zion) latter  became the huge Jewish Women  Organisation in South Africa ... the Bnoth Zion.... hey how about that . Sarah Kaplan Drus was also a founder of the Communist Party in South Africa ( nogschlepper Samuel Drus was the first Membership Secretary sort of the COO a paid position.... hey this must rank as the first incident of Jewish protexia in South Africa) ....after the The Molotov–Ribbentrop Pact Russian- German Non Aggression Pact signed in August 1939  she  and other Jewish members ( that dominated the Party then) left in disgust , The South Agrican Communist Party was dominated by Jewish Members who were extremely aware of Hitler's anti Semitism  and fascism. Sarah Kaplan drus then devoted herself to Socialist Zionism of Kazenelsohn and  Ben Gurion  . She established the Dor Habonim Youth Movement both in South Africa and later in the United Kingdom and became a vocal advocate of Zionism in South Africa . Sarah Kaplan Drus was my Father's mother..... my Mother's Father was was Hymie Baker who in 1931 when Jabotinsky visited South Africa for an extended period ( after been told he could not return to Palestine)..... in 1931 Hymie Baker my Grandfather with Meir Katz  ( later priciple of www.herzlia.com , the Jewish School Network in Cape Town, and Harry Hurwitz  , the  editor of the Jewish Herald in South Africa and after 1977 when the Likud came to power , became Begin's Spokesman. He established the Begin Institute in Jerusalem devoted to Revisionist Zionism, Jabotinsky and Menachem Begin ( well worh a visit) ..... so where was I ... Hymie Baker established the Revisionist Zionist Herut Movement and Betar  Youth Movement in South Africa.  My grandparents Sarah Kaplan Drus and  Hymie Baker met many times in Cape Town ( he lived in Port Elizabeth) and huddled over the same  radio in Cape Town cried and celebrated together when on  29 November 1947, the U.N. General Assembly adopted the Plan to Partition Palestine and establish a Jewish State_ as Resolution 181. Whow , I did a Auntie Sylvia Kaplan Schiff , Auntie Eddie Kaplan Wacks , Auntie Anita Kaplan Dubowitz  and Auntie Laikie Kaplan Kavalsky ( 4 of 7 Kaplan sisters and my father's first cousins) digression ...  when asked a direct question they emptied out pigeon holes of transient and information before answering the question.... they redefined bobbamizers and kvetching and nobody knew how to schmaltz better than they did .As a child my Mom who ws Auntie Sylvia's best friend took me to their tea parties at the Arthur Seat Hotel in Sea Point ....and I listened and listened  while their tea got cold ..... and hey no hassle .... they simply summoned the waiter , " Hey Ho You..... you served us cold tea .... take it back  ( and bring us back a steaming substitute) ....I was 5,6,7 years old at the time and thank God ( why shouldn't it be a Woman) that I did.... fond memories that I am slowly putting on digital paper.

Chicken soup takes on special and surprising flavors when prepared by chef David Bitton of La Regence. The version below is an adaptation for the home kitchen.

Once every few months, you simply have to take a total time-out. You head home and peel off those everyday clothes, putting on the fancy clothes kept for special occasions. Not for festive events or Shabbat dinners, but genuine costumes − the sort that puts some distance between the body and anything that’s habitual or familiar. You wait for the night to settle in and for the rain to ease up, and then stride briskly in the cold air from the front door to the car. You start the engine and tune the radio to the classical music station and then start driving on the dark road, without saying a word.

You periodically exchange glances and smile, hum the cello solo of a duet while perhaps remembering a similar drive you once took together in Safed or France, or even Mitzpeh Ramon. You park by the stone wall and walk up the broad path, your heels clicking on the brick pavement until you reach the doorman, in his brimmed hat and overcoat. A welcoming gesture and the heavy doors are opened. You cross the foyer, descend the stone steps, present your coats at the hatcheck, and follow the waitress to your table.

Now it begins: the white tablecloths and crystal; the gold-rimmed dishes, neatly arranged silverware and quail eggs in caramel toffee, served on a silver tray. This is the real place that never was, a here-and-now that never happened. You exchange looks once more, and smile. That’s it − everything has finally come to a stop. When you are in the care of David Bitton at his La Regence restaurant in Jerusalem, you feel free and liberated for the first time.

A terrine of goose liver with praline; tomato leather; tomato jelly and beetroot granita; fish suspended in smoke, served on a green cypress branch; ground chicken stock with noodles melting into it; olive oil-laced chocolate and a “financier” with marmalade. And the dishes continue to be laid down and picked up, and the silverware is retrieved and replaced and retrieved again, and the glasses of wine seem to refill of their own accord. All is flanked by silence, and occasional cries of astonishment and surprise, but there’s not a single trace of the world that continues to race around us.

He is only 30 years old, and for 15 of them he has been moving slowly and unassumingly in his dazzling white jacket about hotel kitchens, moving his ideas in and out of ovens. A few years ago, he quietly entered the sacred sanctuary that lies in this emotionally charged stone building, and transformed everything that is local and primeval into something that goes beyond place and beyond time, and is bathed in hot water and fire and plumes of smoke. He does not console or flatter and turns things upside down and then right-side up until everything that has been concealed from the eye is revealed − until, in his exacting hand, he serves up the cloud and the raindrop, the question and the answer, on the plates.

Stop everything when you have a moment and, even if you have no time at all, head to Jerusalem, to David Bitton, who is at La Regence at the King David Hotel. And if you don’t have a car, or if the children are sleeping, console yourself by making his soup at home.

Chicken Soup with tapioca and chicken noodles (10 portions)

The most fascinating thing about Bitton’s kitchen is his ability to turn something that’s so everyday into a work of art. For example, he disassembles the routine, familiar taste of chicken soup and then reassembles it into a different and surprising texture and flavor. In his restaurant Bitton prepares the stock using a consommé technique, into a clear, rich essence of soup, although we have adapted the mode of preparation to the home kitchen.

Contrary to our usual custom, this is not a simple, intuitive recipe. One should be highly attentive to changes in ingredients and consistency, and even measure the exact temperature so as to stop the cooking at the exact point at which the egg white congeals, so the noodles won’t be dry and tasteless. On the other hand, the tapioca and noodles can be prepared ahead of time, so that the Shabbat meal will not be disturbed by fits of fussiness and punctiliousness in the kitchen.

This is not a soup you make for when the kids come home from school on a winter day. This is a soup you prepare slowly and conscientiously for important guests who will keep on thinking even when they are eating.

For the stock:

1 kilo chicken bones

1 onion

2 carrots

1 leek

1 celery root

1 parsley root

4 tbsp. ‏(60 ml.‏) olive oil

3 liters water

2 bay leaves

1 wild fennel bulb or 4 sprigs of dill

12 sprigs of parsley

Atlantic salt

coarsely ground black pepper

For the tapioca:

100 grams tapioca

2 1/2 cups ‏(650 ml‏.) chicken soup stock

For the noodles:

1 kilo chicken breast, without fat or tendons

1 egg white

fine sea salt

Begin preparation of the stock: rinse and clean the bones well. Place half in a flat metal baking tin and roast for about 15 minutes in a preheated 250-degree-Celsius oven, until the bones are seared and browned.

Peel the onion, carrot, leek, and celery and parsley roots; cut into large chunks. Heat the oil in a large pot and steam the vegetables slightly. Add both the partially cooked and the seared bones into the pot, then add 3 1/2 liters of water. Bring the liquid to a boil, and immediately lower the heat so the liquid will be at the verge of boiling, at a gentle simmer. With a spoon, remove the cloudy foam that forms on the surface, continuing to do so until none is left. This stage is highly important as it is responsible for ensuring the clear color of the soup.

When the stock is clear, add the bay leaves and the fennel/dill; cover the pot and cook for about four hours. The lengthy cooking time brings out the flavors of the vegetables and the meat, and imbues the soup with a deeper color. Strain the stock and put back on the stove. Taste, and adjust the seasoning with salt and pepper.

Meanwhile, we move on to preparation of the tapioca. Bring the stock to a boil and add the tapioca pearls. Reduce the heat; stir constantly until the tapioca turns transparent. When the pearls are still white, take a spoonful of the tapioca and taste it. If the consistency is pleasant to the palate, remove from the flame and cover until serving; if it is still somewhat hard, cook a bit more. Take care not to overcook, as the tapioca will then become colorless, gelatinous dough.

Preparation of the noodles is easy, as you will see. Grind the chicken two or three times, to a fine consistency. Transfer to a food processor equipped with a steel blade, and add the egg yolk and a little salt. Process thoroughly so you get a smooth and delicate cream. Bitton pours this cream through a flour sifter, using a special baker’s instrument to push the mixture through the tiny holes. But excellent results may be achieved even without this method. The mixture is transferred, portion by portion, into a pastry bag with a narrow, spaghetti-width hole at its tip.

Place a thermometer into the stock, and heat to 63 degrees Celsius. Remove from the heat and “spray” the noodle mixture into it in a circular movement. Spray enough noodles for one portion, and then repeat. Place the soup back on the stove, checking that the temperature has returned to 63 degrees; cook for another half minute or so. Move with the help of a slotted spoon into a tureen, repeating the action with the remaining mixture.

To assemble the dish: Place 2 tablespoons of tapioca in an elegant soup bowl, with a cluster of noodles on top of it. Then pour in the boiling broth and serve hot, complete with silver tablespoon and snifter of cognac.

My Bobba Sarah Kaplan Drus s Chicken Soup Recipe

My Bobba Sarah Kaplan Drus's Chicken Soup Recipe

Sarah Kaplan Drus was my Bobba .... in South Africa Bobba aren't Bobbie's. Sarah Kaplan Drus was born in Krakow where she she met my Zieder Samuel Drus. They Married in 1921 and left for the Golden Madina but  here's where it becomes a bit hazzy ... the GPS Application on their iPhones broke down and instead  of joining a sister in NY  and brother in Chicago they ended up in Cape Town with another sister Leah . Samuel Drus was a jack of all trades and successful at none.... Sarah Kaplan Drus was the breadwinner... she kept a sizable herd of cows in her back yard in Maitland ( now a suburb in the center of Cape Town ) and made different cottage cheeses  using flour sacks.... this was 4- years before the process was commercializes.... Bram Fischer even registered two patents on her behalf.

Demand was huge among the growing Jewish population , the hospitality industry and Also Groot Schuur Hospital. 

Sarah Kaplan Drus  also had a conscience .After seeing the poverty in Black squatter camps around South Africa in the 1920's She started Poalot Zion... a Jewish Charaity that built and supported cheches in these squatter camps ( and of course some of her cottage cheese was a gourmet bread spread their)......Poalot Zion ( translation...Women Workers of Zion) latter  became the huge Jewish Women  Organisation in South Africa ... the Bnoth Zion.... hey how about that . Sarah Kaplan Drus was also a founder of the Communist Party in South Africa ( nogschlepper Samuel Drus was the first Membership Secretary sort of the COO a paid position.... hey this must rank as the first incident of Jewish protexia in South Africa) ....after the The Molotov–Ribbentrop Pact Russian- German Non Aggression Pact signed in August 1939  she  and other Jewish members ( that dominated the Party then) left in disgust , The South Agrican Communist Party was dominated by Jewish Members who were extremely aware of Hitler's anti Semitism  and fascism. Sarah Kaplan drus then devoted herself to Socialist Zionism of Kazenelsohn and  Ben Gurion  . She established the Dor Habonim Youth Movement both in South Africa and later in the United Kingdom and became a vocal advocate of Zionism in South Africa . Sarah Kaplan Drus was my Father's mother..... my Mother's Father was was Hymie Baker who in 1931 when Jabotinsky visited South Africa for an extended period ( after been told he could not return to Palestine)..... in 1931 Hymie Baker my Grandfather with Meir Katz  ( later priciple of www.herzlia.com , the Jewish School Network in Cape Town, and Harry Hurwitz  , the  editor of the Jewish Herald in South Africa and after 1977 when the Likud came to power , became Begin's Spokesman. He established the Begin Institute in Jerusalem devoted to Revisionist Zionism, Jabotinsky and Menachem Begin ( well worh a visit) ..... so where was I ... Hymie Baker established the Revisionist Zionist Herut Movement and Betar  Youth Movement in South Africa.  My grandparents Sarah Kaplan Drus and  Hymie Baker met many times in Cape Town ( he lived in Port Elizabeth) and huddled over the same  radio in Cape Town cried and celebrated together when on  29 November 1947, the U.N. General Assembly adopted the Plan to Partition Palestine and establish a Jewish State_ as Resolution 181. Whow , I did a Auntie Sylvia Kaplan Schiff , Auntie Eddie Kaplan Wacks  and Auntie Laikie Kaplan Kavalsky ( 3 of 7 Kaplan sisters and my father's first cousins) digression ...  when asked a direct question they emptied out pigeon holes of transient and information before answering the question.... they redefined bobbamizers and kvetching and nobody knew how to schmaltz better than they did .As a child my Mom who ws Auntie Sylvia's best friend took me to their tea parties at the Arthur Seat Hotel in Sea Point ....and I listened and listened  while their tea got cold ..... and hey no hassle .... they simply summoned the waiter , " Hey Ho You..... you served us cold tea .... take it back  ( and bring us back a steaming substitute) ....I was 5,6,7 years old at the time and thank God ( why shouldn't it be a Woman) that I did.... fond memories that I am slowly putting on digital paper.

Chicken soup takes on special and surprising flavors when prepared by chef David Bitton of La Regence. The version below is an adaptation for the home kitchen.

Once every few months, you simply have to take a total time-out. You head home and peel off those everyday clothes, putting on the fancy clothes kept for special occasions. Not for festive events or Shabbat dinners, but genuine costumes − the sort that puts some distance between the body and anything that’s habitual or familiar. You wait for the night to settle in and for the rain to ease up, and then stride briskly in the cold air from the front door to the car. You start the engine and tune the radio to the classical music station and then start driving on the dark road, without saying a word.

You periodically exchange glances and smile, hum the cello solo of a duet while perhaps remembering a similar drive you once took together in Safed or France, or even Mitzpeh Ramon. You park by the stone wall and walk up the broad path, your heels clicking on the brick pavement until you reach the doorman, in his brimmed hat and overcoat. A welcoming gesture and the heavy doors are opened. You cross the foyer, descend the stone steps, present your coats at the hatcheck, and follow the waitress to your table.

Now it begins: the white tablecloths and crystal; the gold-rimmed dishes, neatly arranged silverware and quail eggs in caramel toffee, served on a silver tray. This is the real place that never was, a here-and-now that never happened. You exchange looks once more, and smile. That’s it − everything has finally come to a stop. When you are in the care of David Bitton at his La Regence restaurant in Jerusalem, you feel free and liberated for the first time.

A terrine of goose liver with praline; tomato leather; tomato jelly and beetroot granita; fish suspended in smoke, served on a green cypress branch; ground chicken stock with noodles melting into it; olive oil-laced chocolate and a “financier” with marmalade. And the dishes continue to be laid down and picked up, and the silverware is retrieved and replaced and retrieved again, and the glasses of wine seem to refill of their own accord. All is flanked by silence, and occasional cries of astonishment and surprise, but there’s not a single trace of the world that continues to race around us.

He is only 30 years old, and for 15 of them he has been moving slowly and unassumingly in his dazzling white jacket about hotel kitchens, moving his ideas in and out of ovens. A few years ago, he quietly entered the sacred sanctuary that lies in this emotionally charged stone building, and transformed everything that is local and primeval into something that goes beyond place and beyond time, and is bathed in hot water and fire and plumes of smoke. He does not console or flatter and turns things upside down and then right-side up until everything that has been concealed from the eye is revealed − until, in his exacting hand, he serves up the cloud and the raindrop, the question and the answer, on the plates.

Stop everything when you have a moment and, even if you have no time at all, head to Jerusalem, to David Bitton, who is at La Regence at the King David Hotel. And if you don’t have a car, or if the children are sleeping, console yourself by making his soup at home.

Chicken Soup with tapioca and chicken noodles (10 portions)

The most fascinating thing about Bitton’s kitchen is his ability to turn something that’s so everyday into a work of art. For example, he disassembles the routine, familiar taste of chicken soup and then reassembles it into a different and surprising texture and flavor. In his restaurant Bitton prepares the stock using a consommé technique, into a clear, rich essence of soup, although we have adapted the mode of preparation to the home kitchen.

Contrary to our usual custom, this is not a simple, intuitive recipe. One should be highly attentive to changes in ingredients and consistency, and even measure the exact temperature so as to stop the cooking at the exact point at which the egg white congeals, so the noodles won’t be dry and tasteless. On the other hand, the tapioca and noodles can be prepared ahead of time, so that the Shabbat meal will not be disturbed by fits of fussiness and punctiliousness in the kitchen.

This is not a soup you make for when the kids come home from school on a winter day. This is a soup you prepare slowly and conscientiously for important guests who will keep on thinking even when they are eating.

For the stock:

1 kilo chicken bones

1 onion

2 carrots

1 leek

1 celery root

1 parsley root

4 tbsp. ‏(60 ml.‏) olive oil

3 liters water

2 bay leaves

1 wild fennel bulb or 4 sprigs of dill

12 sprigs of parsley

Atlantic salt

coarsely ground black pepper

For the tapioca:

100 grams tapioca

2 1/2 cups ‏(650 ml‏.) chicken soup stock

For the noodles:

1 kilo chicken breast, without fat or tendons

1 egg white

fine sea salt

Begin preparation of the stock: rinse and clean the bones well. Place half in a flat metal baking tin and roast for about 15 minutes in a preheated 250-degree-Celsius oven, until the bones are seared and browned.

Peel the onion, carrot, leek, and celery and parsley roots; cut into large chunks. Heat the oil in a large pot and steam the vegetables slightly. Add both the partially cooked and the seared bones into the pot, then add 3 1/2 liters of water. Bring the liquid to a boil, and immediately lower the heat so the liquid will be at the verge of boiling, at a gentle simmer. With a spoon, remove the cloudy foam that forms on the surface, continuing to do so until none is left. This stage is highly important as it is responsible for ensuring the clear color of the soup.

When the stock is clear, add the bay leaves and the fennel/dill; cover the pot and cook for about four hours. The lengthy cooking time brings out the flavors of the vegetables and the meat, and imbues the soup with a deeper color. Strain the stock and put back on the stove. Taste, and adjust the seasoning with salt and pepper.

Meanwhile, we move on to preparation of the tapioca. Bring the stock to a boil and add the tapioca pearls. Reduce the heat; stir constantly until the tapioca turns transparent. When the pearls are still white, take a spoonful of the tapioca and taste it. If the consistency is pleasant to the palate, remove from the flame and cover until serving; if it is still somewhat hard, cook a bit more. Take care not to overcook, as the tapioca will then become colorless, gelatinous dough.

Preparation of the noodles is easy, as you will see. Grind the chicken two or three times, to a fine consistency. Transfer to a food processor equipped with a steel blade, and add the egg yolk and a little salt. Process thoroughly so you get a smooth and delicate cream. Bitton pours this cream through a flour sifter, using a special baker’s instrument to push the mixture through the tiny holes. But excellent results may be achieved even without this method. The mixture is transferred, portion by portion, into a pastry bag with a narrow, spaghetti-width hole at its tip.

Place a thermometer into the stock, and heat to 63 degrees Celsius. Remove from the heat and “spray” the noodle mixture into it in a circular movement. Spray enough noodles for one portion, and then repeat. Place the soup back on the stove, checking that the temperature has returned to 63 degrees; cook for another half minute or so. Move with the help of a slotted spoon into a tureen, repeating the action with the remaining mixture.

To assemble the dish: Place 2 tablespoons of tapioca in an elegant soup bowl, with a cluster of noodles on top of it. Then pour in the boiling broth and serve hot, complete with silver tablespoon and snifter of cognac.