No. 123 Vermicelli and Cheese
2 ounces vermicelli.
3 ounces grated cheese.
1 pint milk.
½ teaspoon salt.
1 egg.
½ ounce butter.
Stew the vermicelli in the milk for five minutes, stir in the grated cheese, and allow to cook for another five minutes; add salt, then take the stewpan off the fire. When slightly cooled, break the egg, drop the white into a basin, and the yolk into the stewpan. Whip the white to a stiff froth, add to the mixture, and stir; pour into a buttered pie dish, and bake for about twenty minutes.