Vermicelli Patties
From Little French dinners, 1898
Patties can be made beforehand and warmed in the oven.
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 48. The excerpt below is the record exactly as published.
Vermicelli Patties). — Boil two ounces of vermicelli in plenty of boiling salted water. When cooked — it will take about ten minutes — drain it well and put it into a saucepan in which has been melted an ounce of butter. Mix it well, then add threepenny-worth of hot cream, with pepper and salt to taste, and lastly an ounce of freshly grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.