Clear Vermicelli Soup

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Break the vermicelli small and blanch it by allowing it to boil three minutes in water.
  2. Drain the blanched vermicelli on a sieve.
  3. Put the drained vermicelli into a stewpan with the consommé.
  4. Allow the soup to boil up on the stove-fire.
  5. Skim the froth from the surface.
  6. Set it to continue boiling gently on the corner of the stove till the vermicelli be sufficiently done.
  7. Pour the soup into the tureen.
  8. Send to table with some grated Parmesan cheese on a plate separately, to be handed round to the guests simultaneously with the soup.
  9. This should be observed as a general rule, in serving up all soups containing Italian pastes in any form.
Original Text
CLEAR VERMICELLI SOUP.* Take half a pound of vermicelli, break it small and blanch it—by allowing it to boil three minutes in water; drain it on a sieve, and then put it into a stewpan with two quarts of strong bright consommé of fowl or game, or blond de veau, according to taste or circumstances. After allowing the soup thus prepared to boil up on the stove-fire, skim the froth from the surface, and set it to continue boiling gently on the corner of the stove till the vermicelli be sufficiently done. Then pour the soup into the tureen, and send to table with some grated Parmesan cheese on a plate separately, to be handed round to the guests simultaneously with the soup. This should be observed as a general rule, in serving up all soups containing Italian pastes in any form.
Notes
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