Macaroni Cream Soup (Potage a la Royale)

Ingredients

• 2 pts. white stock
• 2 oz. cooked macaroni
• 1 gill cream
• 2 yolks of eggs
• 2 table-sp. grated Par- mesan
• 1 dessert-sp. chopped parsley
• A pinch of cayenne

Method

1. 1

   Cook the macaroni without allowing it to become pulpy, cut it into small pieces or rings.

2. 2

   Heat the stock, add the macaroni, and simmer for at least 5 minutes.

3. 3

   Beat the cream, yolks of eggs, and cheese together, add to the soup, and heat without boiling.

4. 4

   Add cayenne, chopped parsley, and salt if necessary.

5. 5

   Serve with fried croutons of bread.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 118. The excerpt below is the record exactly as published.

Macaroni Cream Soup (Potage a la Royale) 2 pts. white stock. 2 oz. cooked macaroni. 1 gill cream. 2 yolks of eggs. 2 table-sp. grated Par- mesan. 1 dessert-sp. chopped parsley. A pinch of cayenne

Cook this with the app: pantry check, scaling, and the assistant.