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Consomme, Neapolitan

Prepare and strain a consomme into a saucepan and keep simmering. In another saucepan plunge four ounces macaroni in a quart boiling water with teaspoon salt, boil thirty-five minutes, drain, then plunge in cold water. Finely chop two ounces raw veal, then pound in a mortar; add one egg yolk, two saltspoons salt, a half saltspoon each cayenne pepper and grated nutmeg and two tablespoons cream; pound until well amalgamated and place in a paper cornet. Drain the macaroni, and cut in half-inch pieces. Break off a small piece of cornet at the point, then press force into interior of the macaroni and plunge in boiling water for three minutes. Drain and add the macaroni to the consomme, boil for two minutes, pour into a soup tureen and serve.