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CATEGORY CUISINE TAG YIELD
Meats, Eggs German German, Soups/stews 4 Servings

INGREDIENTS

1 Meat broth, approx. 1 qt
1 c Semolina
1 Egg
A few sprigs parsley
chopped OR a bit of
chopped
Chives
50 g Butter, 3 1/2 Tbsp
Salt to taste
Pepper to taste
Ground nutmeg to taste

INSTRUCTIONS

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.  Serves 4.  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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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