Set a quart, or more, of good clear stock to boil, and then stir in, as it continues to boil gently by the side of the stove, about six ounces of vermicelli, lightly broken in order to prevent too long filaments hanging over the sides of the spoon as it is carried to the mouth, which is as unpleasant to the consumer as it is doubtless to the beholder.
When the soup has boiled for ten minutes, hot, with grated Parmesan cheese separately.