Vermicelli (soup garnish)

About the dish

Here vermicelli is an egg-based soup garnish rather than pasta; the batter is piped from a paper cone.

How to make it

1. 1

   Make the paste

   Mix the butter and flour, thin with the water and cook until the paste leaves the sides of the pan.

2. 2

   Add the eggs

   Stir in the egg yolks, add salt and finally fold in the stiffly whisked egg whites.

3. 3

   Pipe into the pot

   Fill the batter into a stiff, pointed paper cone and pipe it into boiling water or stock.

4. 4

   Lift out

   When the vermicelli float up they are done. Lift them out with a slotted spoon and put them in a little cold stock.

5. 5

   Serve

   Put the vermicelli in the tureen and pour boiling, strong, clear stock over them.