Wednesday, May 25, 2011

Vermicelli and Cheese

2 ounces vermicelli. 3 ounces grated cheese. 1 pint milk. ½ teaspoon salt. 1 egg. ½ ounce butter.

Stew the vermicelli in the milk for five minutes, stir in the grated cheese, and allow to cook for another five minutes; add salt, then take the stewpan off the fire. When slightly cooled, break the egg, drop the white into a basin, and the yolk into the stewpan. Whip the white to a stiff froth, add to the mixture, and stir; pour into a buttered pie dish, and bake for about twenty minutes.

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