Queen Vermicelli Soup Recipe

Boil vermicelli until tender; drain and plunge it in cold water.

Put it in a saucepan with broth and simmer half an hour.

Beat the yolks of 8 eggs and mix well with cream. Add a little grated nutmeg.

When the soup is just at the boiling point, pour in the egg and stir briskly two minutes. Serve with small triangles of crisp toast.

The stiffly beaten white of the eggs may be served in spoonfuls floating on the top of the soup. .