Italian Soup with Macaroni

Ingredients

• 3 funt beef
• 3/4 funt root vegetables
• 1/3 funt Italian macaroni
• 1/8 funt Parmesan
• 1/2 stakan thick cream
• 2 egg yolks
• 1/2 tbsp butter
• 3 grains white pepper

Instructions

1. Cook and strain a beef bouillon; boil and finish the macaroni in broth.
2. Make a Parmesan-cream-yolk liaison, temper with hot broth, and strain into the soup.
3. Add butter and white pepper; serve over the macaroni.