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Quenelles for White and Clear Soups

Melt an ounce of butter in a stewpan over a gentle fire. Beat it up with a little flour and some thick cream, as much as will make a smooth paste. Add two ounces of boiled macaroni, two ounces of grated Parmesan, and a little salt, pepper, and grated nutmeg. Beat the mixture over the fire until it is smooth and firm, and leaves the sides of the saucepan with the spoon. Mould it into quenelles with a tea-spoon which has been dipped in hot water, and poach these in boiling gravy till they are done through. Lift them out with a skimmer, and put them into the tureen with the soup. Time, three minutes to poach the quenelles. Sufficient for a small tureen of soup.