Verm.icelli (au lait). — Boil a quart of
milk, and drop lightly into it six ounces of
vermicelli✪ Vermicelli (au lait) which has been blanched in boUing
water to free it from all impurities. Simmer
gently, and stir frequently to keep it from
getting into lumps. When tender, sweeten it
and send it to table. Tivae to boU the vermi-
celli, fifteen to twenty-five minutes, according
to quality.
Vermicelli Chestnuts for Dessert.
— Peel the brown skin from twenty fine
chestnuts. Put them in a saucepan, and cover
with water. When they begin to be hot, take
off the second skin very carefully. Put them
into a preser\ing-pan, cover with thin syrup,
and simmer gently tiU tender. Take them
up, and put them upon a dish. Tlirow into
the sjTup two or three inches of thin lemon-
rin✪ Vermicelli Chestnuts for Dessertd, or a small piece of stick vanilla, and
boil it tiU thick and pleasantly flavoured.
Strain it, and put the chestnuts into it
again. Rub them through a hair sieve into
the dish in which they are to be served,
and do not let the puree be touched till it is
sent to table. In appearance it will some-
what resemble vermicelli. Time to simmer the
chestnuts, twenty minutes.
Vermicelli, Chinese Prei>aration of.
— " A dough is prepared out of small green
peas by soaking them thoroughly in water, and
grinding them between stones, adding water,
and pressing them through a sieve, then sub-
jecting the mass obtained to pressure in a strong
vessel, and thus removing the water. This
dough, well softened with water, is poured
through a gourd vessel, usually with ten holes
in it, into a vessel of boiling water ; the higher
the gourd above the boiling water the longer
and finer the vermicelli. On removal from
the boiling water the threads are iimnediately
dried."
Vermicelli, Portuguese.— Break
lightly three oimces of vermicelli. Soak it in
water for an hour, draia it, and put it into a
saucepan with a pint of milk and an inch of
stick vanilla, or a little lemon-rind. Let it
simmer gently for an hour and a quarter.
Take out the fiavouring ingredient, stir into
it three additional table- spoonfuls of milk, and
sweeten to taste. Simmer twenty minutes
longer. Let it cool a little, then stir into it
four well-beaten eggs. Beat it over the fire
till it is on the point of boiling, draw it back,
and add a small wine-glassful of thick cream
and another of brandy. When wanted, put it
into a glass dish, and keep it in a cool place
till it is to be served. A few minutes before
it is wanted, crush three macaroons to powder,
and sprinkle the dust thus obtained over the
vermicelli. Time, ioux hours. Probable cost,
Is. 4d, exclusive of the brandy. Sufficient for
five or six persons.
Vermicelli Pudding (a German recipe).
— Take a pint of milk, and boil it with six
ounces of butter; throw in at the moment of
boiling three ounces of vermicelli✪ Vermicelli, Portuguese, and stir tQl
it thickens and no longer adheres to the sides
of the pan. Take the preparation off the fire,
and when cool stir in two ounces of powdered
sugar, an ounce of powdered almonds, including
four bitter ones, the grated peel of half a lemon,
a little Sluice if liked, and the yolks of six eggs ;
then add the whites ©f the eggs whisked to
snow. Boil the pudding briskly for an hour in
a well-buttered form. Serve with a fruit or
■wine sauce.
Vermicelli Pudding, Baked, Plain. ✪ Vermicelli Pudding, Baked, Plain
Page 2213 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Vermicelli (au lait). — Boil a quart of milk, and drop lightly into it six ounces of vermicelli which has been blanched in boiling water to free it from all impurities. Simmer gently, and stir frequently to keep it from getting into lumps. When tender, sweeten it and send it to table. Time to boil the vermicelli, fifteen to twenty-five minutes, according to quality.
Vermicelli Chestnuts for Dessert.
— Peel the brown skin from twenty fine chestnuts. Put them in a saucepan, and cover with water. When they begin to be hot, take off the second skin very carefully. Put them into apreserving-pan, cover with thin syrup, and simmer gently tiU tender. Take them up, and put them upon a dish. Throw into the syrup two or three inches of thin lemonrind, or a small piece of stick vanilla, and boil it tiU thick and pleasantly flavoured. Strain it, and put the chestnuts into it again. Rub them through a hair sieve into the dish in which they are to be served, and do not let the puree be touched till it is sent to table. In appearance it will somewhat resemble vermicelli. Time to simmer the chestnuts, twenty minutes.
Vermicelli, Chinese Preparation of.
— " A dough is prepared out of small green peas by soaking them thoroughly in water, and grinding them between stones, adding water, and pressing them through a sieve, then subjecting the mass obtained to pressure in a strong vessel, and thus removing the water. This dough, well softened with water, is poured through a gourd vessel, usually with ten holes in it, into a vessel of boiling water ; the higher the gourd above the boiling water the longer and finer the vermicelli. On removal from the boiling water the threads are immediately dried."
Vermicelli, Portuguese.— Break
lightly three ounces of vermicelli. Soak it in water for an hour, draia it, and put it into a saucepan with a pint of milk and an inch of stick vanilla, or a little lemon-rind. Let it simmer gently for an hour and a quarter. Take out the flavouring ingredient, stir into it three additional table- spoonfuls of milk, and sweeten to taste. Simmer twenty minutes longer. Let it cool a little, then stir into it four well-beaten eggs. Beat it over the fire till it is on the point of boiling, draw it back, and add a small wine-glassful of thick cream and another of brandy. When wanted, put it into a glass dish, and keep it in a cool place till it is to be served. A few minutes before it is wanted, crush three macaroons to powder, and sprinkle the dust thus obtained over the vermicelli. Time, ioux hours. Probable cost, Is. 4d, exclusive of the brandy. Sufficient for five or six persons.
Vermicelli Pudding (a German recipe). — Take a pint of milk, and boil it with six ounces of butter; throw in at the moment of boiling three ounces of vermicelli, and stir till it thickens and no longer adheres to the sides of the pan. Take the preparation off the fire, and when cool stir in two ounces of powdered sugar, an ounce of powdered almonds, including four bitter ones, the grated peel of half a lemon, a little spice if liked, and the yolks of six eggs ; then add the whites of the eggs whisked to snow. Boil the pudding briskly for an hour in a well-buttered form. Serve with a fruit or ■wine sauce.
Vermicelli Pudding, Baked, Plain.
Records on this page
Vermicelli (au lait)Vermicelli Chestnuts for DessertVermicelli, PortugueseVermicelli Pudding (a German recipe)Vermicelli Pudding, Baked, Plain