Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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