Vermicelli Soup

Consomme ou Potage au Vermicelle

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 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.