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Vermicelli (soup garnish)

A soup garnish made from a cooked butter-and-flour paste with eggs, piped into boiling water or stock and placed in clear broth when serving. From Erken's Stor kokebok (1949), p. 64.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 64 (falt i det fri)

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About the dish

Here vermicelli is an egg-based soup garnish rather than pasta; the batter is piped from a paper cone.

How to make it

  1. 1

    Make the paste

    Mix the butter and flour, thin with the water and cook until the paste leaves the sides of the pan.

  2. 2

    Add the eggs

    Stir in the egg yolks, add salt and finally fold in the stiffly whisked egg whites.

  3. 3

    Pipe into the pot

    Fill the batter into a stiff, pointed paper cone and pipe it into boiling water or stock.

  4. 4

    Lift out

    When the vermicelli float up they are done. Lift them out with a slotted spoon and put them in a little cold stock.

  5. 5

    Serve

    Put the vermicelli in the tureen and pour boiling, strong, clear stock over them.

Changes from the original

Quantities are unchanged; 1 1/4 del. is given as 1.25 dl.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 64) → Modernised~75% of the text changedremovedadded
25 gr. smør g smør. 60 gr. hvetemel 1 1/4 del. vann g hvetemel. 1,25 dl vann. 2 stk egg (plommene røres i, hvitene stivvispes). salt. Smør kokende vann eller kraft (til å sprøyte røren ut i). buljong (litt kald, til å legge vermicellene i). buljong (kokende, sterk og klar, til servering). Rør smør og mel røres sammen, spedes spe med vannet, koker til vannet og la det koke til deigen slipper gryten. Eggeplommene røres i, kjelen.. Rør eggeplommene inn, tilsett salt og tilsist vend til slutt inn de stivvispede hviter. Røren fylles eggehvitene.. Fyll røren i et stivt, spisst papirkremmerhus; sprøites papirkremmerhus og sprøyt den ut i kokende vann eller kraft. kraft.. Når vermicellene flyter op, opp, er de ferdige, tas op ferdige. Ta dem opp med hullslev hullsleiv og legges legg dem i litt kold buljong. Ved anretningen legges de kald buljong.. Legg vermicellene i terrinen, terrinen og hell kokende, sterk, klar buljong helles over.

Note on Modernised

Mengdene er uendret; «1 1/4 del.» er skrevet 1,25 dl, og papirkremmerhus er forklart som sprøyteposen av papir.

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Frequently asked questions

Is this vermicelli pasta?
No. It is made from a cooked paste of butter, flour, water and eggs, piped into boiling water or stock.
How do I know they are done?
They are done when the vermicelli float to the surface.

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