This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Broth with inch lengths of macaroni and fried leeks.
Inch lengths in tomato soup, cheese aside.
Clear, with shreds of green along with the vermicelli.
Without meat; vermicelli in salted water, butter, yolks, cream.
Chicken broth, thickened, yolks, cream, stewed sorrel and vermicelli.
Con-sommfi mingled with tomato purge and vermicelli; grated Parmesan aside.
Short cut in beef broth.
Lasagnes paste boiled, cut short in breth, consomine, or in any soup, same as macaroni.
In any way same as macaroni, vermicelli and fidelini.
Thickened stock with yolks, cream, fidelini cut short; grated Parmesan aside.
Consommg mingled with tomato purge and short-cut spaghetti and quenelles; cheese aside.
Spaghetti in clear stock; cheese aside.