CookEat Recipe

Potato with Vermicelli

Name: Potato with Vermicelli
Ingredients: 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 113 Gramme Salt pork — Lean salt pork, four ounces; 2 Leek — Leeks; 1 White onion — White onion; 28 Gramme Butter — Butter, one ounce; 2 Bay leaf — Bay leaves; 6 Potato — Raw peeled potatoes; 1420 Millilitre Water — Separate water for purée, three pints STARTING; 1 Light teaspoon (source measure) Salt — Salt; 1906 source measure retained without conversion; source unit: light teaspoon; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 57 Gramme Vermicelli — Dry vermicelli, two ounces

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Make No701 ONCE from embedded veal bones and five gallons STARTING water; bring to boil and SKIM SCUM, add listed vegetables, simmer FOUR HOURS, cloth-strain and promptly cool surplus. Measure actual FINISHED broth; starting water is not yield.
Step 2
Cook pork/leeks/onion/bay in butter ten minutes. Add six sliced potatoes, ONE QUART measured FINISHED No701 and THREE PINTS separate water; season and covered slow-boil one hour. Sieve then fine-strain into another saucepan.
Step 3
Boil TWO OUNCES dry vermicelli TEN minutes in ONE PINT additional measured FINISHED identified broth (select same No701 as explicit modern choice, record if different), then add pasta AND cooking broth to SAME purée, boil ten more. Record final volume; No701 needs at least 1.5 quarts recovered if selected for both allocations.

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