Clear Soup with Nouilles Paste – Consommé au Nouilles
- 110 g / 1 cup sifted Flour
- One Egg
- Pinch of Salt
- A little Water
Form a hole in centre of the flour, sprinkle in half a teaspoonful of salt. Break the egg in the hole, and work it with a little water vigorously with the palm of your hand until a smooth ball is formed; fold it in a cloth and leave it for an hour. If the paste is too dry, add a few drops more water; but the paste must be stiff. Roll out the paste very thin
This Consommé au Nouilles recipe is updated from Mrs Charles Clarke in New High-Class Cookery with Game Recipes.
The English title of the recipe is an explanation, not a translation of the French title.