Potage Aux Nouilles, or Taillerine Soup

• 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