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A brown vegetable broth with a kind of nudel paste in it.

Make a good consomme as usual, with brown roasted chicken and beef in it if practicable or make good with meat extract, and add to it a small portion of vegetables cut fine.

Make a yellow egg batter about as stiff as for fritters, with 8 yolks, a spoonful of water and flour sufficient and add a small amount of minced parsley and salt. Let some one stir the consomme around while you pour the batter in a colander and let it drip through the holes into the consomme which immediately cooks it in rounded lumps - an-other form of nudel soup.

There is another way of reaching a similar result, that is by putting the yolks in a pan and carefully mixing flour with them with the finger tips while shaking the pan at the same time, making loose yellow crumbs of nudel dough, soft but separate, and then scatter them loosely into the boiling soup. American cooks call this "riffle soup."

St. Xavier is the name of a place.