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: Clear soup, butter, flour, Parmesan, eggs.
Make a roux by frying two ounces of butter and two ounces of flour,
add an ounce of grated cheese and half a cup of good stock. Mix up
well so as to form a paste, and then take it off the fire and add
the yolks of four eggs, mix again and form the again and form the
paste into little quenelles. Boil these in a little soup, strain
off, put them into the tureen and pour a good clear soup over them.