| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
German |
Soups/stews, German |
4 |
Servings |
INGREDIENTS
| 1 |
l |
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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