Drop lightly into a pint and a half of boiling milk four ounces of fresh vermicelli, and keep it simmering and stirred gently for ten minutes, when it will have become very thick; then mix with it three ounces and a half of sugar, two ounces of butter, and a small pinch of salt. When the whole is well blended, pour it out; beat it for a couple of minutes to cool it a little; then add by degrees five well-whisked eggs, the grated rind of a lemon, and just before it is put into the dish, a small glass of brandy: bake it from half to three quarters of an hour. Vermicelli varies much in quality, and of some kinds three ounces will render the pudding quite firm enough.

Milk, 1 1/2 pint; vermicelli, 4 ozs.; 10 minutes. Sugar, 3 1/2 ozs.; butter, 2 ozs.; pinch of salt; eggs, 5; lemond-rind, 1; brandy, 1 wine-glassful : 1/2 to 3/4 hour.


This pudding requires, more than many others, a little clarified butter poured on the top, and sugar sifted over. Candied peel may be added to it with good effect; and three or four bitter almonds, pounded, may be used to give it flavour instead of lemon-rind.