This dish may be made with vermicelli, spaghetti, or any other Italian paste.
Warm two ounces of vermicelli and put into it; boil it ten minutes, and pour it into a tureen, with the crust of a French roll.
For vermicelli, however, it will still be necessary to go to Italy.
Spaghetti, vermicelli, and noodles all are good in their way.
Their vermicelli is excellent, and all their pastry is unusually light and white as snow.
You may, if you choose, use a larger quantity of vermicelli.
Paper and vermicelli are manufactured with rude appliances in the town.
Pour over it the puree of nuttolene and cover with the other half of the vermicelli.
Cook macaroni or vermicelli with garlic, or onion and garlic.
Tatiana Markovna laughed ironically, "Vermicelli soup and beef!"