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Vermicelli, Portuguese

Break lightly three ounces of vermicelli. Soak it in water for an hour, drain it, and put it into a saucepan with a pint of milk and an inch of stick vanilla, or a little lemon-rind. Let it simmer gently for an hour and a quarter. Take out the flavouring ingredient, stir into it three additional table-spoonfuls of milk, and sweeten to taste. Simmer twenty minutes longer. Let it cool a little, then stir into it four well-beaten eggs. Beat it over the fire till it is on the point of boiling, draw it back, and add a small wine-glassful of thick cream and another of brandy. When wanted, put it into a glass dish, and keep it in a cool place till it is to be served. A few minutes before it is wanted, crush three-macaroons to powder, and sprinkle the dust thus obtained over the vermicelli. Time, four hours. Probable cost, 1s. 4d., exclusive of the brandy. Sufficient for five or six persons.