Put a quarter of a pound of vermicelli" info a quart stewpan, with a pint of cold water; when it boils, take it out, and put it on a hair sieve to (drain; then put it into cold water for a few minutes, and drain it on a hair sieve again; have ready two quarts of veal gravy, made as in receipt, No. 192, put this into a clean gallon stew-pan, put the vermicelli to it, let it boil a few minutes, season it with salt, and send it up hot, with the crust of a French roll, cut into pieces the size of a sixpence, on a side dish.

Vermicelli Soup White

Put two quarts of veal broth, made as in receipt No. 191, into a clean gallon stewpan; put it on the stove, and when it boils, mix the yolk of three eggs with half a pint of cream, and a little salt; strain it through a hair sieve into the soup; stir it quick, but do not let it boil, or it will curdle; send it up as quick as possible.