White Broths, with Vermicelli
Ingredients
Directions
In a bowl, whisk the yolks of the eggs with cold water.
Pour the egg mixture into the hot broth while gently stirring.
Do not allow the broth to boil after adding the eggs to prevent curdling.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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