Vermicelli Soup, white.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Boil the veal stock and vermicelli together for a quarter of an hour.
  2. Rub the mixture through a tamis cloth.
  3. Season with salt.
  4. Make it boil.
  5. Skim it.
  6. Add a leason.
  7. Let it simmer for five minutes.
Original Text
Vermicelli Soup, white. Take three quarts of veal stock and two ounces of vermicelli, boil them together a quarter of an hour, rub it through a tamis cloth, season with salt, make it boil, skim it, and add a leason. Let it simmer for five minutes.
Notes
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