Place your vermicelli in collander. Rinse with cold water and let drain. Heat the stock in a large pot. When it begins to boil, add the vermicelli. Let it boil for a few minutes until done, and then serve.

Remove the leafy parts and root of a bunch of celery. Cut up the celery and stew until tender in four cups of water. Strain and set aside. Bring oysters to a boil in their juice in a large pot. At the first sign of boiling, remove the oysters from the part with a strainer, and skim the surface of the remaining juice. Season the juice with salt and pepper. Boil the milk or cream in a small pot along with the flour, wetted with a little milk so it doesn't clump. Slowly stir in the boiling milk or cream to the oyster juice. Now add the water in which the celery was boiled, the oysters, and the butter to the oyster juice pot. Boil it and serve with thin wafers.

Half of this quantity will be enough for eight or ten people.

This soup can be made the day before it is needed. Add chicken broth to pot. Add the rice, salt, and pepper. Set on the stove over medium-low heat. Meanwhile, add the butter to a small frying pan along with the chopped carrot, turnip, onion, and celery. Cover and cook over medium-low heat for 20 minutes. Stir often and do not let the vegetables brown. After twenty minutes, push the vegetables to one side of the pan and press the butter from them. Add them to the pot with the soup. Add the flour into the butter remaining in the pan, stir the mixture until it is smooth and frothy, and then stir it into the soup. Add a the cinnamon stick, the mace, and the clovesto the soup. Cook on medium-low hear for one to two hours. Take out the whole spices, strain the soup, and set away to cool.

The day of serving, bring the soup to a boil. As soon as the soup begins to boil, add the milk and cream. Once it begins to boil again, remove from heat and serve hot.

Bring the stock to a boil in a large pot. In a separate pot, add milk and scald. Remove stock from heat, and add in the bouillon, scalded milk, and then add salt and cayenne pepper to taste. Mix well and add onion juice. Stir. Put on low heat so that mixture will stay warm, but not boil.

Meanwhile, in a bowl beat the yolks of two eggs until light. Add the reserved stock, a dash of white pepper, and a sprinkle of nutmeg. Pour the mixture into a greased pie tin. Set in the ovenat 350° in a shallow pan of warm water until the mixture hardens, but does not brown. Once it hardens, cut into diamond shapes pieces and put in the consomme. Serve immediately.

Place tomatoes in a pot. Cook the tomatoes with the bay, parsley, and mace for fifteen minutes. Put the milk in a large pot, and slowly bring to a boil. Rub the flour and butter together, and once the milk is boiling, and the butter and flour mixture. Stir constantly until the milk thickens. Press the tomatoes through a sieve with a spoon. Combine the tomatoes, sugar, and boiling milk together, and turn off the heat to the pot immediately. Stir and serve immediately.

Fry the bacon in large stock pot. Remove. Slice the onion and brown in the bacon grease. Cut the lean beef and veal into small pieces, add to the pot with the onions, and cook until browned. Add the 16 cups of water, bring to a boil, and then reduce to a simmer for four hours. After four hours, add the parsley, celery, carrot, and dried lemon peel. Simmer for one more hour, strain, and then let cool. Once the soup is cool, skim off the fat from the surface, clarify using an egg white, and strain again. When ready to use, heat and add a bit of caramel food coloring before serving.