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Vermicelli with Milk

Place two quarts milk in an enamelled pan with half teaspoon salt, saltspoon cayenne pepper, saltspoon grated nutmeg and one ounce butter; then as soon as it comes to a boil strew in four ounces vermicelli, lightly mixing while adding it, and slowly simmer fifteen minutes. Dilute a tablespoon of arrowroot in half a gill of cream and two egg yolks, and add to the soup; sharply mix while cooking two minutes. Pour into a soup tureen and serve.