Melt in a saucepan three ounces of butter, dredge in the same weight of flour and stir this over a moderate fire so as to obtain a light roux (No. 163); moisten with two quarts of broth, and stir again until it boils slowly and on one side only; despumate the soup by removing all the scum and fat arising to the surface.

Noques

Beat up with a spoon five ounces of partially melted butter placed in a bowl, and when it is creamed, then incorporate into it three egg-yolks and one whole egg; as the compound becomes frothy, add to it four ounces of flour and two beaten egg-whites, season with salt and nutmeg, and try the preparation by taking up a teaspoonful and letting it fall, detaching it with another teaspoon, into boiling, salted water, and if it be too light and requires more consistency, then add a little more flour mixed with a little hot water, but if it be too consistent, then more butter is needed. Keep the noques in boiling water without letting them boil until they are well poached and firm, then drain, and range them in a soup tureen; remove the fat once more from the soup and thicken it with four egg-yolks and two gills of cream and a little butter; pour it over the noques after straining it through a fine sieve.

Quenefes, - Put into a bowl four yolks and two whole eggs, salt, and nutmeg; mix well, then add six ounces of flour, and to test whether the paste is sufficiently thick, take up some of it in a teaspoon, detach it with another spoon moistened with hot water, and let it drop into boiling water to cook for half an hour without boiling. Drain and use these quenefes instead of noques for the above soup.