Egg Soup

Boil the sago, stock, and onion together till the sago is clear; then remove the onion. Season the soup with salt and pepper, to taste. Bring the milk to a boil. Whisk the egg yolks, then add them to the boiling milk. Pour the milk and egg mixture into the stock and whisk over heat. Do not let it boil, or it may curdle. Pour into a tureen and sprinkle with chopped parsley. Serve with fried wonton strips or bread.