Potage Thourins Roumanille (Thourins with Vermicelli and Grated Cheese)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Potage Thourins
- 70 grammes vermicelli
- 4 egg yolks
- 3 décilitres very fresh cream
- grated cheese
Instructions
- Prepare the soup as for the Potage Thourins above.
- A quarter of an hour before serving, put the vermicelli to poach in it.
- Add a liaison of yolks and cream in the same proportions as above.
- Serve with grated cheese apart.