Le Bouillon Gras au Vermicelle

Bouillon from a plump fowl, with vermicelli

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 1 litre ( pt) strong chicken stock (see recipe for paule au pot)
  • 100 g


See that the stock is as clear as possible and if necessary, reduce it until it has a concentrated flavour. Add salt and while it is on the boil, drop in the vermicelli. Allow to simmer gently for about 10 minutes until the pasta is cooked. Check the seasoning, adding a little freshly ground black pepper.