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