Yield: 4 servings
|1 litre||Meat broth (approx. 1 qt)|
|A few sprigs parsley, chopped, OR a bit of chopped|
|50 grams||Butter (3 1/2 Tbsp)|
|Salt to taste|
|Pepper to taste|
|Ground nutmeg to taste|
Slowly stir the semolina into the boiling broth and cook for 1 hour.
Shortly before serving, stir in a beaten egg, adjust seasoning with salt, pepper, and nutmeg. Add the chopped parsley or chives, and dot with butter.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92