1 quart stock
¹⁄₂ pint macaroni
Cook the macaroni in boiling salted water half-an-hour. Drain. Pour cold water through the macaroni to prevent its sticking together. Put the sticks on a board and cut it, either very finely to make rings, or in half-inch pieces. Bring stock to the boil. Add the macaroni. Season.
Spring Soup
2 carrots
1 turnip
¹⁄₂ a head of celery
10 small onions
1 tea-cup of cauliflower cut into little branches
Heart of a small white cabbage-lettuce
A small handful of sorrel
A leaf of chervil and of tarragon
¹⁄₄ pint peas
¹⁄₄ pint asparagus points
¹⁄₄ pint croûtons
1 quart consommé
Cut the carrots and turnip into small rounds or olive-shaped pieces. Add them, with the chopped up celery, whole onions and cauliflower, to a quart of consommé or chicken stock. Bring it to the boil. Simmer for half-an-hour. Stamp the sorrel and lettuce into small round pieces. Add them, with a leaf of chervil and of tarragon and a tea-spoon of sugar, to the soup. When all the vegetables are tender add a quarter of a pint of young peas and the same quantity of asparagus heads both freshly cooked. Serve with croûtons (see [p. 103]).
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.