Cream Cheese Soup--No. 2 Recipe ingredients

To prepare this Cream Cheese Soup--No. 2 Recipe, first stir together in a saucepan 2 scant cupfuls of flour, a pint of rich cream, 4 tablespoonfuls of grated Parmesan cheese, and the same amount of butter, with a sprinkling of cayenne. Set the saucepan in a pan of hot water and stir until it forms a smooth paste. Break 2 eggs into the mixture, stir briskly until thoroughly blended; and let it cook five minutes, and set it away to cool. Form the cool paste into balls about the size of a walnut, drop them into boiling water, and cook five minutes. Put them in the soup tureen, pour over them boiling stock, and serve at once with a dish of grated Parmesan.