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Consomme, Milanais

Strain a consomme, into another saucepan and keep on the corner of the range. Break three ounces spaghetti into one-inch pieces, plunge them into a quart boiling water with a teaspoon salt and boil for twenty-five minutes. Drain on a sieve, add two ounces grated Parmesan cheese to the consomme; briskly mix with a whisk while heating for two minutes. Dilute two egg yolks with a gill cream and add to the consomme, lightly mix for a minute, then add the cooked spaghetti. Pour the soup into a hot tureen and serve.