Potage Aux Nouilles, or Taillerine Soup from Modern Cookery for Private Families by Eliza Acton
Make into nouille-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; keep this gently stirred for ten minutes, ski...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Rolling pin
- Chef's knife
- Cutting board
- Mixing bowl
- Stockpot
- Stove
- Wooden spoon
- Spider strainer
- Slotted spoon
- Ladle
- Serving bowl
Ingredients
- Nouille-paste of four eggs
- Soup, 5 pints
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
To Make Nouilles from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Potato Soup from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Potato Boulettes from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Nouille Paste from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
French Receipt for Hashed Bouilli from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Rice Soup from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Common Egg Sauce from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Vermicelli Soup from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com