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"Ah! my boy," replied Captain Hull, "little grains of vermicelli, of flour, of fecula powder, do they not make very good porridge? Yes; and nature has willed that it should be so. When a whale floats in the midst of these red waters, its soup is served; it has only to open its immense mouth. Myriads of crustaceans enter it.
Cover the pan closely, and set it without any water over a slow fire for an hour or more, to extract the essence from the meat. Then skim it well, and pour in four quarts of boiling water, and let it boil gently till all the meat is reduced to rags. Strain it, set it again on the fire, and add a quarter of a pound of vermicelli, which has first been scalded in boiling water.
Butter does not usually appear in the bill of fare, but its absence is amply atoned for by couscoussou, or African vermicelli, mutton, boiled fowls, honey and sour milk. This repast is served upon flat shallow dishes of wood or earthenware a foot and a half in diameter, the universal platter of Kabylia, and must be a highly acceptable surprise in the desert.
As one may imagine, the furious race she had had to escape from her enemy had given Shui-mu Niang-niang a good appetite. Exhausted with fatigue, and with an empty stomach, she caught sight of a woman selling vermicelli, who had just prepared two bowls of it and was awaiting customers. Shui-mu Niang-niang went up to her and began to eat the strength-giving food with avidity.
Simmer it another hour, or till all the vegetables are sufficiently done, and thus send it to table. You may thicken it with noodles, that is paste made of flour and beaten egg, and cut into long thin slips. Or with vermicelli, rice, or barley; or with green peas, or asparagus tops. Stew it till the meat is done to rags, and skim it well. Then strain it and return it to the pot.
Strain and use. Croutons, vermicelli, Italian pastes, or rice may be added. Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb, or chicken soup or broth, with quarter of a pound of sweet butter; let the soup boil for fifteen minutes after it is added.
Vauquer was wont to confine her attention to events, and did not go very deeply into the causes that brought them about; she likewise preferred to throw the blame of her own mistakes on other people, so she chose to consider that the honest vermicelli maker was responsible for her misfortune. It had opened her eyes, so she said, with regard to him.
Butter a pan and sprinkle it with bread crumbs. Then put into it one-half of the cold vermicelli. Then put in the smelts cut in two, some anchovy, a few capers, and three or four ripe olives chopped up with one mushroom. Then add the rest of the tomato sauce, then the other half of the vermicelli, and on top a layer of bread crumbs. Season all well with salt and pepper.
There are several forms of Italian paste, but the composition is almost identical, all being made from the interior part of the finest wheat grown on the Mediterranean shores: the largest tubes, about the size of a lead pencil, are called macaroni; the second variety, as large as a common pipe-stem, is termed mazzini; and the smallest is spaghetti, or threads; vermicelli comes to market in the form of small coils or hanks of fine yellowish threads; and Italian paste appears in small letters, and various fanciful shapes.
The good behavior of the master of the house restored the gaiety of the proceedings, which at one moment had been compromised. Gervaise, once more at her ease, was all smiles again. The guests finished their soup. Then the bottles circulated and they drank their first glass of wine, just a drop pure, to wash down the vermicelli. One could hear the children quarrelling in the next room.
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