Spaghetti with Cream

Melt four ounces of butter in a saucepan, adding two dessert spoonfuls of flour, cook the flour slowly, so as to make a blond roux, then dilute with two quarts of consomme, stir the liquid until it boils, move it aside at once, and continue to boil slowly and uninterruptedly for twenty-five minutes, strain through a fine strainer, and put it back into a clean saucepan. Cook in salted water, some spaghetti macaroni, drain it and cut it up in one inch length pieces, having about one pound, and put this in with the consomme. Place in a bowl four raw egg-yolks, with two ounces of grated parmesan, dilute it with two gills of raw cream, and one ounce of butter; pour this thickening into the soup, and let heat without boiling; season, and serve it in a soup tureen. The spaghetti can be replaced by any of the Italian pastes.