Potage aux Nouilles, or Taillerine Soup

Ingredients

• 4 egg yolks
• very fine dry flour
• 5 pints soup

Instructions

1. Make a nouille-paste by mixing the yolks of four fresh eggs with very fine dry flour.
2. When the paste is ready, cut it into pieces.
3. Drop the cut paste gradually into five pints of boiling soup.
4. Keep the soup gently stirred for ten minutes.
5. Skim the soup well.
6. Serve the soup quickly.
7. Alternatively, cut the paste into very small diamonds, squares, stars, or any other desired form and leave to dry a little before adding to the soup.
8. Boil the cut shapes in the soup until swollen to their full size and tender.