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.