The only difference between macaroni andvermicelli is that the pipes of vermicelli are very small and are not hollow.
Now macaroni and vermicelli are made in other countries.
When vermicelli is wanted, two plates are placed on the bottom of the press.
A handful of thevermicelli is taken at a time, and by a peculiar twist of the arm it is placed on the paper in a form something like that of the letter n.
Cook the vermicelliin the tomato till done and add water; if too thin, bind with a little thickening of butter and flour.
Cook the vermicelli fifteen minutes, strain, and pour over it while in the strainer two quarts of cold water.
The vermicelli should have been broken small, and boiled in a little hot, salted water, three minutes.
Break the vermicelli into short lengths, put into the soup when you have taken out two quarts for Sunday’s “stock.
Send around a saucer of grated cheese with vermicelli and macaroni soups.
Strain out the vermicellileft in yesterday’s “stock.
Boil a quarter of a pound of vermicelli in a little salted water fifteen minutes.
Strain out the barley from the remains of yesterday’s soup and if you have any of Saturday’s in the pantry, strain out the vermicelli and add that.
Wash over with white of egg, and strew with vermicelli that has been broken small, boiled a few minutes in hot water, then spread out to drain upon a sieve.
If you have no noodles made, break a handful of vermicelli small, and cook the same length of time.
Vermicelli and the other small varieties for soup require only twice their bulk of water, and some of them require 10 m.
Mashed Peas--Macaroni or Vermicelli= Cook macaroni or vermicelli with garlic, or onion and garlic.
Rice orvermicelli soup made with remains of the bouillon from pot-au-feu.
Any left-over macaroni, spaghetti, orvermicelli can be reheated and served as it was originally or it can be used in soups.
Boil a pint of milk, and when boiling add sufficient vermicelli to make it about the thickness of the last article; it may be served quite plain if required, or seasoned as for the riz au lait, but omitting the orange-flower water.
Strain; put back over the fire; boil up once more to make the liquid perfectly clear, skim, and add a handful of vermicelli that has been boiled separately and drained dry.
Have ready about a third of a pound of vermicelli (or macaroni), which has been boiled tender in clear water.
The safest plan is to put in the vermicelliafter the soup is poured into the tureen.
The next day, with the remainder of the broth I make vermicelli or rice soup, or the same with bread in it, and fricassée the remainder of the beef in various ways.
Instead of bread-crumbs you can use up broken vermicelli--the bottom of a jar of vermicelli can sometimes be utilised this way.
The vermicelli must be thrown into white soup instead of clear soup.
The vermicelli browns quickly, and the croquettes have the appearance of little balls covered in brown network.
The vermicelli must be taken from the boiling water and thrown into the boiling soup at once.
Wirgman's fame having preceded him, paper, brushes and ink were brought, and he executed a masterpiece representing us eating vermicelli and drinking sake from a gourd which he had been careful to get replenished at Miya.
And he replied, "On my head and eyes be it, O my lady;" and taking the Ashrafi made her a plate of vermicelli and bade his servant bear it to her house.
These vegetable pies can be varied according to the vegetables in season; cooked haricot or kidney beans, lentils, green peas, French beans may be used, and vermicelli or tapioca substituted for the sago.
The Genoa macaroni takes longer, the thin spaghetti kind is done in from 15 to 20 minutes, andvermicelli and Italian paste are done in a few minutes.
If neither spaghetti nor vermicelli are handy, use Naples macaroni.
English onion, 1 tablespoonful of vermicelli broken up small, pepper and salt to taste.
Let the soup cook gently until the vermicelli is soft, and serve.
Boil the vermicelli in the water until tender and all the water absorbed.
Turn them into a pie-dish, add the tomatoes and eggs cut in slices, mix all the ingredients, and add the vermicelli broken up small.
Return the liquid to the saucepan, add the seasoning and the vermicelli; then allow the soup to cook until the vermicelli is soft, which will be in about 10 minutes.
Chop up roughly the onion, and boil in about 1 pint of water, adding the butter and the vermicelli or sago.
Boil the tomatoes with the onion and water for 5 to 10 minutes, then drain all the liquid; return to the saucepan, season and sprinkle in the vermicelli, let the soup cook until the vermicelli is soft, and serve.
You see I live quietly and modestly, eat my vermicelli soup.
Vermicelli soup, pastry with cabbage, then beef and potatoes.
The vermicelli maker turned ghastly pale, left the Exchange at once, and did not return for several days afterwards; he was ill in consequence of the shock and the subsequent relief on discovering that it was a false alarm.
The old vermicelli dealer lighted his dip at one of the lamps as he spoke.
One of them ventured (after a glass over a bargain) to call him by it, and a blow from the vermicelli maker's fist sent him headlong into a gutter in the Rue Oblin.
The results of his inquiries may be given briefly as follows:-- In the days before the Revolution, Jean-Joachim Goriot was simply a workman in the employ of a vermicelli maker.
I can explain how it all came about in the old vermicelli maker's case.
Couture went on, without heeding the worthy vermicelli maker's exclamation; "father and son bowed to me, and asked me to excuse them on account of urgent business!
I will manufacturevermicelli out in Odessa; I will go to Odessa for their sakes.
At this, all eyes turned to the old vermicelli maker; he was gazing at Eugene with something like envy in his eyes.
Two all-absorbing affections filled the vermicelli maker's heart to the exclusion of every other feeling; into them he seemed to put all the forces of his nature, as he put the whole power of his brain into the corn trade.
Maccaroni is in small tubes, spaghetti in small stems, and vermicelli in threads or shreds.
Roll out puff paste very thin, cut into rounds, place some of this mixture on each round, double them over, egg and vermicelli them, fry a light brown.
Boil the vermicelli in the milk, until it is quite smooth; then add the other ingredients and thicken over the fire.
The vermicelli which was originally at the bottom, will now be at the top, covering the paste like thatch upon a roof.
This can be thickened with tomatoes, and vermicelli served in it, which makes it a very tasteful soup.
This soup must be very white, and instead of thickening it with arrowroot or rice-flour, vermicelli or pearl barley can be boiled in a little stock, and put in five minutes before serving.
Put the vermicelli in the soup, boiling; simmer very gently for ½ an hour, and stir frequently.
Boil the vermicelli in the milk until it is tender; then stir in the remaining ingredients, omitting the cream, if not obtainable.
Instead of thickening this soup, vermicelli or macaroni may be served in it.
Down below the laundress continued to stir her vermicellisoup without saying a word.
The vermicelli soup, which was nearly cold, was gulped down very quickly, their lips making a hissing noise against the spoons.
Now at last Gervaise served the vermicelli soup; the guests were taking up their spoons when Virginie remarked that Coupeau had disappeared.
While the vermicelli or spaghetti is cooking, take a quart of milk and heat three-quarters—or 24 ounces—of it until it boils.
Then drain the water off the vermicelli or spaghetti and put in from one and one half pints to a quart of canned tomatoes.
A variation perhaps equally good, may be had by substituting broken spaghetti, or vermicelli for the rice.
I prefer to use a mixture of spaghetti and vermicelli instead of all spaghetti or all vermicelli.
Heat the vermicelli or spaghetti to the boiling point; and while the mixture of cheese, butter, milk and flour is still hot, stir the two together, then keep hot and serve hot.
Boil two ounces ofvermicelli paste in a pint of water until tender.
If preferred, rice well boiled or baked in milk, or vermicelli paste, can be substituted for the macaroni.
Drain well, dash cold water through them to separate the pieces, which are apt to stick together, and add to boiling stock (beef and veal are preferable) in the proportion of a pint of cooked macaroni or vermicelli to a quart of soup.
Drop into boiling water and cook the macaroni about one hour, the vermicelliten minutes.
Have ready a potato soup prepared the same as in the proceeding; stir the vermicelli lightly into it just before serving.
Breakup a cupful ofvermicelli and drop into boiling water.
Cook a cupful of broken vermicelli in a pint of boiling water for ten minutes.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "vermicelli" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: dumpling; macaroni; paste
