Vermicelli, -Queen Style

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.