Soak a cup and a half of pearl tapioca two hours in a quart of rich
milk, put it in a double boiler and cook until the tapioca looks clear,
remove from the fire, stir into it two slightly heaping tablespoonfuls
of butter and a scant half cup of sugar. When cold add four eggs beaten
light and flavor with vanilla, or the rind of a lemon grated and added
when the tapioca is cooking. Butter a mould, sprinkle with dried bread
crumbs, turn the mixture into it and bake. Turn out on a platter and
serve hot with a foaming sauce.