Vermicelli Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 Brot...
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Cooking tools:
- Stockpot
- Stove
- Ladle
- Wooden spoon
- Soup bowl
Ingredients
- ½ Pint of Broth to Each Person
- An Ounce of Vermicelli to Each Person
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