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Vermicelli, Hollandaise

Prepare a chicken broth and strain it into a saucepan. Break three ounces good vermicelli on a plate and add it to broth with a teaspoon freshly chopped parsley, then let boil for fifteen minutes. Dilute two egg yolks on a plate with one gill cream, the juice of half a lemon and a saltspoon grated nutmeg. Add it to soup, mix while heating for three minutes, remove, pour soup into a tureen and serve.