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Personal Chef Recipes - by Mrs Beeton
saffron, and cheese, are added to the paste.
| Ingredients: | 1/4 lb. of vermicelli
2 quarts of clear gravy stock
No. 169.
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| Method: | Put the vermicelli in the soup, boiling; simmer very gently for
1/2 an hour, and stir frequently.
--1/2 an hour. _Average cost_, 1s. 3d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
WHITE SOUP.
164. |
| Time: | n/a |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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