Vermicelli
¹⁄₄ lb. vermicelli
1 quart consommé
Break up the vermicelli in small pieces. Put it in cold water. Bring it to the boil, and boil it for four minutes. Drain it. Pour cold water through it. Put it in a sauce-pan with the consommé, which should be very clear, strong and well seasoned. Let it boil up. Skim. Simmer until the vermicelli is tender.
Serve with grated parmesan in a separate dish.