Put the well washed veal bones and the peas in boiling salted water and boil until the peas become tender. Then make a light roux from the butter and flour, add the paprika and top it with the bone broth and the broth from the boiling of the peas. Boil.
Boil the vermicelli or other pasta, add the peas and cream, warm, then salt. Finally, sprinkle it with finely chopped parsley.