Vermicelli a la Reine
From Harper's cook book encyclopædia, 1902
Serves 2
Be careful not to overcook the thickening.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 248. The excerpt below is the record exactly as published.
Vermicelli a la Reine. — Blanch the vermicelli in boiling water, drain it, and throw it into some rich con- somme well seasoned. When done, a short time before serving thicken it with the yolks of eight eggs mixed with cream
Cook this with the app: pantry check, scaling, and the assistant.