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.
Russian Soup
2 kidneys
2 small onions
¹⁄₄ lb. mushrooms
1 dozen small olives
3 gherkins
1 quart strong stock
Yolks of two eggs
Melt the butter and fry the kidneys and onions (finely cut up) in it very gently for five minutes. Cook the mushrooms separately. Put the kidneys, onions, mushrooms, olives and gherkins (finely sliced) in a hot soup tureen. Pour over them a quart of rich, dark, well-seasoned brown stock, which has been thickened with the yolks of two eggs.
Turkish Soup
1 quart of veal or beef stock
¹⁄₂ a tea-cup of rice
2 yolks of eggs
1 table-spoon cream
Boil the rice and stock together until the rice is tender. Press through a sieve. Season. Add the yolks and cream. Serve with croûtons.