Potage aux Nouilles, or Taillerine Soup
From Modern cookery, in all its branches, 1884
Serves 6
Use fresh eggs for best flavor.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- the yolks of four fresh eggs
- five pints of boiling soup
Method
Make a paste with the yolks and fine dry flour, then drop it into boiling soup.
Stir gently for 10 minutes and serve quickly.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 41. The excerpt below is the record exactly as published.
POTAGE AUX NOUILLES, OR TAILLERINE SOUP Make into raom'ZZe-paste, with very fine dry flour, the yolks of four fresh eggs, and when ready cut, drop it gradually into five pints of boiling soup
Cook this with the app: pantry check, scaling, and the assistant.