Cut some slices a quarter-inch thick, from a stale loaf; pare off the crust, and divide the bread into dice, or cut it with a deep paste-cutter into any other form. For half a pound of bread put two ounces of the best butter into a frying-pan, and when it is quite melted, add the bread; keep it turned, over a gentle fire, until it is equally coloured to a very pale brown, then drain it from the butter, and dry it on a soft cloth, or a sheet of paper placed before a clear fire, upon a dish, or on a sieve reversed.
Having cut the bread as for common sippets, spread it on a dish, and pour over it a few spoonsful of thin cream, or of good milk; let it soak for an hour, then fry it in fresh butter of a delicate brown, drain, and serve the sippets hot.
Semoulina is used in the same, way as the vermicelli. It should be dropped very lightly and by degrees into the boiling soup, which should be stirred all the time it is being added, and very frequently afterwards; indeed, it should scarcely be quitted for a moment until it is ready for table. Skim it carefully, and let it simmer from twenty to five and twenty minutes. This, when the semoulina can be procured good and fresh, is, to our taste, an excellent soup.
Soup, 3 quarts; semoulina, 6 ozs.: nearly, or quite 25 minutes.
Make into nouille paste the yolks of four fresh eggs, and when ready cut, drop it gradually into five pints of boiling soup; keep this gently stirred for ten minutes, skim it well, and serve it quickly. This is a less common, and a more delicately flavoured soup than the vermicelli, provided always that the nouilles be made with really fresh eggs. The same paste may be cut into very small diamond squares, stars, or any other form, then left to dry a little, and boiled in the soup until swelled to its full size, and tender.
Nouille paste of four eggs; soup, 5 pints: 10 minutes.
Wash in several waters, and float off the dirt from six ounces of sag; put it into three quarts of good cold gravy-stock, and let it stew gently from half to three quarters of an hour; stir it occasionally, that it may not burn nor stick to the stew-pan. A quarter-ounce more of sago to each pint of liquid, will thicken it to the consistency of peas-soup. It may be flavoured with half a wineglassful of Harvey's sauce, as much cayenne as it may need, the juice of half a lemon, an ounce of sugar, and two glasses of sherry; or these may be omitted, and good beef-broth may be substituted for the gravy-soup, for a simple family dinner, or for an invalid.
Sago, 6 ozs.; soup, 3 quarts: 30 to 45 minutes.
This is made in the same manner, and with the same proportions as the preceding soup, but it must be simmered from fifty to sixty minutes.