25 g (1 oz) macaroni
1 tbsp (1/2 oz) butter
2 tbsp plain flour (All purpose)
750 ml white stock
a trace of grated nutmeg
1 bay leaf
1/4 tsp meat or yeast extract
salt and Cayenne pepper
2 egg yolks
75 ml milk
50 ml single cream (light cream)
1 tbsp (1/2 oz) butter
2 tbsp plain flour (All purpose)
750 ml white stock
a trace of grated nutmeg
1 bay leaf
1/4 tsp meat or yeast extract
salt and Cayenne pepper
2 egg yolks
75 ml milk
50 ml single cream (light cream)
method
1. Cook the macaroni in boiling water until very soft.
2. Drain, and cut it into 5 mm lengths.
3. Melt the butter in a saucepan, add the flour, and fry gently for 3 minutes without browning it.
4. Gradually add the stock and stir until boiling.
5. Add the nutmeg, bay leaf, meat or yeast extract, and macaroni. Season to taste.
6. Mix together the egg yolks, milk, and cream in a basin.
7. Stir in a little of the hot soup and then beat the mixture into the rest of the soup.
8. Heat gently to thicken the yolks but do not boil the soup.
9. Serve with grated cheese.
2. Drain, and cut it into 5 mm lengths.
3. Melt the butter in a saucepan, add the flour, and fry gently for 3 minutes without browning it.
4. Gradually add the stock and stir until boiling.
5. Add the nutmeg, bay leaf, meat or yeast extract, and macaroni. Season to taste.
6. Mix together the egg yolks, milk, and cream in a basin.
7. Stir in a little of the hot soup and then beat the mixture into the rest of the soup.
8. Heat gently to thicken the yolks but do not boil the soup.
9. Serve with grated cheese.
serving amount
serves 6
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