Recipes > Soup > Hasty Soup

Hasty Soup

Instructions

Into a quart of boiling water throw lightly four tablespoonfuls of semolina, so that the grains are separated. Let it boil for a quarter of an hour, with pepper and salt. Take the tureen and put the yolk of an egg in it with a bit of butter the same size, mix them with a fork and pour in a teacupful of hot water with extract of meat in it, as strong as you wish. Quickly pour in the semolina soup and serve it at once. This is a quickly made and inexpensive dish, besides which it is a nice one.

Print

Print recipe/article only

Notes

Attributed to Madame Alphonse F.

Source

The Belgian Cookbook (1915).


comments powered by Disqus