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Classic
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page 106
To make Vermacelli Soup.
Take two quarts of strong veal broth, put it into a clean sauce-pan, with a
piece of bacon stuck with cloves, and half an ounce of butter rolled in flour;
then take a small fowl trussed to boil, break the breast bone, and put it into
your soup; stove it close, and let it stew three quarters of an hour: take about
two ounces of vermacelli, and put to it some of the broth; set it over the fire
till it is quite tender. When your soup is ready, take out your bacon, skim your
soup as soon as possible, then pour it on the fowl, and lay your vermacelli all
over it; cut some French bread thin, put into your soup, and send it to table.
If you choose it, you may make your soup with a knuckle of veal, and send a
handsome piece of it in the middle of the dish, instead of the fowl.
To make Soup Lorrain.
Have ready a strong veal broth that is white, and clean scummed from all fat;
blanch a pound of almonds, beat them in a mortar, with a little water, to
prevent their oiling, and the yolks of four poached eggs, the lean part of the
legs, and all the white part of a roasted fowl; pound all together as fine as
possible; then take three parts of the veal broth, put it into a clean stew-pan,
put your ingredients in, and mix them well together;
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