Potage Aux Nouilles, or Taillerine Soup

10 minutes.


  • Nouille-paste of four eggs
  • Soup, 5 pints:


Make into nouille-paste, with very fine dry flour, the yolks of four fresh eggs, and when ready cut, drop it gradually into five pints of boiling soup; keep this gently stirred for ten minutes, skim it well, and serve it quickly. This is a less common, and a more delicately flavoured soup than the vermicelli, provided always that the nouilles be made with really fresh eggs. The same paste may be cut into very small diamonds, squares, stars, or any other form, then left to dry a little, and boiled in the soup until swollen to its full size, and tender.