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VERMICELLI (a la Reine)

Blanch the vermicelli in boiling water, drain it, and throw it into some rich consomme well seasoned. When done, a short time before serving thicken it with the yolks of eight eggs mixed with cream, and pour the vermicelli into the tureen for fear the thickening should get too much done, which would be the case if it remained on the corner of the stove.