Cassell's dictionary of cookery

Vermicelli Soup, Clear.— Lightly break a quarter of a pound of vermicelli, to prevent it hanging in long threads over the side of the spoon as the soup is carried to the mouth. Put it into boiling water, let it boil for five minutes, drain it, and it will be ready for the soup. If it cannot be immediately used, cool it by putting it into cold water (if it is left in a sieve to strain while hot, it will become lumpy, and will not again dissolve). When cold, drain it again, and it will be ready for use. If the vermicelli is not thus blanched before it is put into the soup, it will in all probability impart a cloudy look to the liquor. Boil three pints of bright, clear stock ah-eady seasoned and flavoured, put in the vermicelli, simmer gently till tender, and stir it now and then VER ( 1089 ) to keep it from getting into lumps. When tender, serve in a tureen. Grated Parmesan cheese served on a separate dish is a great improvement to this soup. It may of course be dispensed with. Time to boil the vermicelli, twelve to twenty minutes, according to quality. It must not be overcooked, or it will be spoilt. Sufficient for six or eight persons. Vermicelli Soup, White.— Take two or three pints of white stock seasoned with salt, cayenne, and pounded mace, and flavoured with a turnip, a carrot, an onion, and a bunch of parsley. Put the crumb of a French roll in as much of the liquor as it will absorb, let it simmer till it is quite soft, and beat it smooth with the back of a wooden spoon. Stir it into the soup, boil for a quarter of an hour, and add half a pint of boiling cream. Blanch two ounces of vermicelli by boiling it in water for five minutes, drain it, put it into fresh water, and boil till it is tender. Put it into a tureen, pour the boiling soup upon it, and serve very hot. If cream is not to be had, the yolk of an egg and half a pint of milk may be used instead. Stir the boiling milk into the soup, beat the egg in the tureen, mix a little of the soup with it, and add the rest. Put in the vermicelli, and serve. Time, twelve to twenty minutes to boil the vermicelli. Sufficient for five or seven Vermicelli Soup, White (another way). — Boil a quart of nicely-flavoured stock, break lightly two ounces of vermicelli, and blanch it in boiling water for five minutes, then put it into the soup, and boil till tender. Beat the yolk of an egg with two table-spoonfuls of cream. A few minutes before it is to be served, mix a spoonful or two of the soup with the egg, add it to the rest, and let it simmer gently for a short time, but the soup must not boil after the egg is added. Put a French roll into the bottom of a tureen, pour the soup over it, and serve. A few leaves of green chervil or finely-shred parsley may, if liked, be added to the soup to improve its appearance. Time, from twelve to twenty minutes to boil the vermicelli. Verm,icelli with Boiled Chicken. —