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Italian Paste with Milk

Boil a quart and a half milk in a saucepan with a teaspoon salt, half teaspoon white pepper and half saltspoon ground nutmeg, adding two ounces Italian paste with an ounce of butter; let slowly boil for fifteen minutes. Dilute one egg yolk in a tablespoon cream and add to the milk; gently mix while heating, without boiling, for two minutes. Pour into a hot soup tureen and serve with one ounce grated Parmesan cheese separately.