Macaroni Soup—II
¹⁄₂ lb. macaroni
A little more than 1 quart chicken stock
About 30 forcemeat balls
4 yolks of eggs
1 gill of cream
Boil the macaroni for ten minutes in cold water. Drain it. Cut it in finger-lengths. Cook it again for fifteen minutes in a little clear chicken stock. In a hot dish lay first a layer of macaroni, then one of small chicken forcemeat balls (see [p. 104]), then another layer of macaroni, etc.
Heat a quart of clear chicken stock to boiling point. Add a liaison of the yolks of four eggs and a gill of cream. Strain. Serve in a soup tureen with the dish of macaroni and forcemeat balls.