Vermicelli Soup

• ½ Pint of Broth to Each Person
• An Ounce of Vermicelli to Each Person

Prepare a good Bouillon, Pot-au-Feu, or Consomme, according to the taste of the household, the simple Pot-au-Feu being most generally used. A half-hour before serving add the Vermicelli to the Broth, and serve hot.