The International Cook Book

Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

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Puree of Peas with Vermicelli

Prepare and keep hot a puree St. Germain. Crack four ounces vermicelli, plunge in a pint of boiling water with half teaspoon salt and boil for fifteen minutes, drain on a sieve, add to the puree, boil for five minutes, pour in a soup tureen and serve.

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