Wet with the yolks of four eggs, as much fine dry sifted flour as will make them into a firm but very smooth paste. Roll it out as thin as possible, and cut it into bands of about an inch and a quarter in width. Dust them lightly with flour, and place four of them one upon the other. Cut them obliquely into the finest possible strips; separate them with the point of a knife, and spread them upon writing paper, so that they may dry a little before they are used. Drop them gradually into the boiling soup, and in ten minutes they will be done.

Various other forms may be given to this paste at will. It may be divided into a sort of ribbon macaroni; or stamped with small Confectionery cutters into different shapes. It is much used in the more delicate departments of cookery, and when cut as for soup, and prepared as for the Genoises à la Reine. makes very superior puddings, pastry, fritters, and other sweet dishes.