Potage aux Nouilles is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup made from a bouillon or clear gravy soup base enriched with home-made nouilles pasta. The full recipe is presented here and I hope you enjoy this classic British version of: Potage aux Nouilles.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
POTAGE AUX NOUILLES, OR TAILLERINE SOUP
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, skim it well, and serve it quickly. This is less common, and a more delicately flavoured soup than vermicelli, provided always that the nouilles be made with really fresh eggs. The same paste may be cut into very small diamonds, squares, stars, or any other form, then left to dry a little, and boiled in the soup until swollen to its full size, and tender.
Nouille-paste of four eggs; soup, 5 pints : 10 minutes.
Bring the bouillon or consommé to a boil. Drop the nouilles pasta into this gradually, return to a simmer and cook, stirring occasionally for ten minutes, or until the nouilles are swollen and cooked through.
Skim the surface, turn the soup into a warmed tureen and serve immediately.
