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Vermicelli Soup, White

Take two or three pints of white stock seasoned with salt, cayenne, and pounded mace, and flavoured with a turnip, a carrot, an onion, and a bunch of parsley. Put the crumb of a French roll in as much of the liquor as it will absorb, let it simmer till it is quite soft, and beat it smooth with the back of a wooden spoon. Stir it into the soup, boil for a quarter of an hour, and add half a pint of boiling cream. Blanch two ounces of vermicelli by boiling it in water for five minutes, drain it, put it into fresh water, and boil till it is tender. Put it into a tureen, pour the boiling soup upon it, and serve very hot. If cream is not to be had, the yolk of an egg and half a pint of milk may be used instead. Stir the boiling milk into the soup, beat the egg in the tureen, mix a little of the soup with it, then add the rest. Put in the vermicelli, and serve. Time, twelve to twenty minutes to boil the vermicelli. Sufficient for five or seven persons.