Ingredients: Stock, semolina, Parmesan.
Put as much stock as you require into a saucepan, and when it
begins to boil add semolina very gradually, and stir to keep it
from getting lumpy Cook it until the semolina is soft, and serve
with grated Parmesan handed separately. To one quart of soup use
three ounces of semolina. Free Mediterranean Diet
Ingredients: Rice, anchovies, butter, stock, and onions.
Scale an anchovy, pound it, and fry it in butter together with a
small onion cut across, and four ounces of boiled rice. Add a
little salt, and when the rice is a golden brown, take out the
onion and gradually add some good stock until the dish is of the
consistency of rice pudding.
Ingredients: Fowl stock, ground rice, milk, butter.
Put a tablespoonful of ground rice into a saucepan and gradually
add half a pint of milk, boil it gently for twelve minutes in a
bainmarie, but stir the whole time, so as to get it very smooth.
Just before serving add an ounce of butter, pass it through a
sieve, and mix it with good fowl stock.
Ingredients: Stock, eggs.
Whip up three or four eggs, gradually add good stock to them, and
keep on whisking them up until they begin to curdle. Keep the soup
hot in a bain-marie.