PREPARATION:
1. Wash the tapioca pellets to remove any dust or foreign matter.
2. Filter the stock through cheesecloth into a pot, bring it to a boil, add the tapioca, and stir well.
3. Season with the salt and pepper. Add the egg by pouring it into a colander gently moved to and fro over the pot so that thin streams of egg flow into the soup. When the egg is done, add the sherry, remove from the heat, transfer to a bowl, and garnish with the parsley. You may wish to serve crackers with this soup.
