Bagration fish soup

Add 225 g (8 oz) skinned fillet of sole, removing any stray bones, to 1 litre
(134 pints, 41/3 cups) veloute soup and simmer for 30 minutes. Strain the fish,
chop it finely, and return to the veloute. Stir in 3 egg yolks mixed with 100 rnl
(4 fl oz, 7 tablespoons) cream to bind the soup and adjust the seasoning. Stir
in about 50 g (2 oz 1,4 cup) butter and hot chopped macaroni. Serve
accompanied by grated cheese.