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Andalusian Soup

Simmer gently by the side of the fire three quarts of stock, prepared as for thick soup with clarified fish broth. Mix with one breakfast cupful of soubise puree the yolks of four eggs. Mix half a dozen tablespoonfuls of tomato sauce with one breakfast cupful of pike quenelle forcemeat, and season it with a little mild Spanish pepper. Shape it into quenelles and poach them. Add the soubise preparation with the soup, and stir it well; then skim off all the fat from the soup. Put the quenelles into a soup tureen, strain the soup over them, and serve with a dish of poached eggs.