| 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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