|Olive oil||5 Tablespoon|
|Tinned bouillon||1 Pint|
Mix in a saucepan the vermicelli and olive oil and cook over a low heat until the vermicelli is lightly browned.
Stir continually to ensure vermicelli does not burn.
Cover and set aside.
Next evening, heat to boiling point the 1 pint of bouillon and pour over vermicelli.
Cover saucepan and cook over low heat for about S minutes until liquid is fully absorbed.
Season to taste with salt and pepper.