Put the milk in a saucepan with the mace and bring to the boil. Add the noodles and cook for about 5 minutes till tender. Drain, reserving the milk. Divide noodles between individual soup bowls and add half butter to each. Keep hot.

Separate the eggs. Beat the egg yolks in a bowl with the cinnamon and seasoning. Gradually strain the reserved milk on to the yolks, stirring constantly. Return to the pan.

Whisk the egg whites till stiff and fold into the yolk mixture. Cook over a low heat for 2-5 minutes without stirring till mixture begins to thicken. Do not allow to boil.

Pour egg mixture over the noodles and serve immediately with bread and a mixed salad.