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Spaghetti with Cream

Mix in saucepan one ounce butter with two ounces flour, set pan on fire and stir continually with a wooden spoon for five minutes, then pour in two quarts white broth sharply mix with whisk until it comes to boiling point, add two branches chives, lightly mix and let simmer for thirty minutes. Boil two ounces spaghetti in a pint water with half teaspoon salt for fifteen minutes, drain on sieve and cut spaghetti in half-inch-long pieces. Strain soup through Chinese strainer into another saucepan, add spaghetti and season with a good teaspoon salt and saltspoon cayenne, lightly mix and let again come to a boil. Mix in a bowl a gill cream, half ounce butter and a half ounces grated Parmesan cheese, add to soup, mix while heating for two minutes but do not allow to boil, pour soup in a tureen and serve.