Vermicelli Soup, Queen Style

A bit of cream and some egg yolks add a rich flavor to Queen Style Vermicelli Soup

Blanch the vermicelli in boiling water, them drain it; put it into a saucepan with rich broth, season to taste and let it boil gently until cooked. Beat well the yolks of eight eggs and mix a small quantity of cream with them; pour them into the soup and stir them by the side of the fire for a few minutes, but do not allow them to boil. Turn the vermicelli into a tureen and serve it with a plate of sippets of toast.