The soup and sauce book

by Elizabeth Douglas

Italian Macaroni Soup—I

5 ozs. macaroni
2 ozs. butter
1 quart white stock
¹⁄₂ pint cream or milk
3 yolks of eggs
1 oz. grated Parmesan

Cut the macaroni in boiling water, adding butter, salt and pepper. Boil for half-an-hour. Drain. Cut in half-inch lengths.

Heat the white stock. Add the macaroni to it. Simmer another half-hour. Add liaison of eggs and cream (or milk) and the grated cheese.