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VERMICELLI SOUP, WHITE (another way)

Boil a quart of nicely-flavoured stock, break lightly two ounces of vermicelli, and blanch it in boiling water for five minutes, then put it into the soup, and boil till tender. Beat the yolk of an egg with two table-spoonfuls of cream. A few minutes before it is to be served, mix a spoonful or two of the soup with the egg, add it to the rest, and let it simmer gently for a short time, but the soup must not boil after the egg is added. Put a French roll at the bottom of a tureen, pour the soup over it, and serve. A few leaves of green chervil or finely-shredded parsley may, if liked, be added to the soup to improve its appearance. Time, from twelve to twenty minutes to boil the vermicelli.