|Hot rich meat broth/Canned broth||6 Cup (96 tbs) (All Chicken, All Beef, Or Combination Of These, Freshly Made Or Canned)|
|Vermicelli noodles||2 Ounce (1/8 Of A 1 Pound Package)|
|Unsalted sweet butter||1⁄4 Pound (Soft One)|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Heavy cream||1 Cup (16 tbs)|
Bring broth to boiling over direct heat (on a range top or over a denatured alcohol flame).
Add vermicelli noodles (broken, if desired) and cook, uncovered, for 5 to 8 minutes or until noodles are tender to bite.
In a bowl blend the sweet butter with cheese and egg yolks, then gradually beat in the cream. (If you cook at the table, prepare this mixture in the kitchen.) Spoon a small amount of the hot broth into the cream mixture, stirring constantly; then pour this mixture back into the hot broth, stirring constantly.
Immediately extinguish heat, if using a chafing dish, or remove from heat.
Ladle soup into bowls, including some of the vermicelli.