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104. Consomme A La Semoule, Or Tapioca |
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104. Consomme A La Semoule, Or Tapioca |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Into one quart of boiling consomme (No. 100), sprinkle four tablespoonfuls of semolina, or tapioca, stirring constantly; boil thoroughly for ten minutes, and skim the surface just previous to serving.
The same as for No. 104, adding to the tureen a thickening of two egg yolks with half a cupful of cream when ready to serve.
Continue to:
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