Bouillon With Home-Made Vermicelli Recipe
Ingredients
2 tablespoonfuls of flour,
2 eggs,
3 oz. butter,
2 pints of bouillon from pot-au-feu or bouillon cube.
Directions
Put the flour in a bowl, make a hollow in the centre, break the eggs into it, add a little pepper, mix the eggs with the flour and butter to make a smooth and rather runny paste.
Heat bouillon stock in a large pan, place a coarse strainer over it, and pour through it the paste which in the steam from the soup will form a sort of vermicelli.
Then remove the pan at once from the heat, and let it simmer for 10 to 15 minutes (without boiling) and serve.
Heat bouillon stock in a large pan, place a coarse strainer over it, and pour through it the paste which in the steam from the soup will form a sort of vermicelli.
Then remove the pan at once from the heat, and let it simmer for 10 to 15 minutes (without boiling) and serve.
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