Vermicelli Soup

Consomme ou Potage au Vermicelle

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • Β½ Pint of Broth to Each Person
  • An Ounce of Vermicelli to Each Person

Method

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.