VERMICELLI SOUP Tel Sehriye Corbasi
6 Servings
1 and 1/2 glasses Vermicelli noodles
1 and 1/2 soup spoons butter
1 egg yolk
1 litre meat broth
1 soup spoon tomato sauce
chopped parsley
the juice of one lemon
Add the Vermicelli noodles to the boiling, salted broth. Stir. Add the tomato sauce. (This may be diluted a little if it is very thick.). Cook 15 minutes, then add the chopped parsley. Prepare a sauce with the egg yolk beaten with the lemon juice and a coffee spoon of broth. Serve the sauce in a separate bowl so that each person can serve himself.