Semoule. Semoule.

No. 1402. - Semoule is a paste similar to vermicelli, but comes in small hard grains. It is made from the whitest part of wheat flour, and in America is largely sold under the name of farina (see Farina, Article LXXXVIII). The White Semoule is made from rice flour, and the yellow kind from wheat flour, to which a saffron dye is added, with some coriander and the yolks of eggs. The yellow Semoule is considered best and is much relished when boiled in milk and sweetened. Semoule is used for soups and a variety of culinary preparations, and is a good food for invalids.

Consomme, With Semoule

No. 1403. - Put four quarts of Consomme in a saucepan, and when it boils add in slowly half a pound of Semoule, stirring it well so it will not get lumpy. Let it boil slowly for twenty minutes, season to taste, then skim it and serve.

Note. - A Consomme with farina, manioca, sago, tapioca, vermicelli, or any kind of paste may be made the same as the above and, by adding a little cream diluted with the yolks of eggs, it will be more nourishing.

Small Crusts Of Semoule, Palermitaine

No. 1404. - Put three quarts of clear white broth in a saucepan, add a small piece of butter, season with salt and, when it boils, add in slowly two pounds of Semoule, stirring it gently, so it will not get lumpy. Then set it on the side of the fire to cook slowly until thoroughly cooked, keeping it firm. When done take it off of the fire and add two ounces of butter and six ounces of grated Parmesan cheese. Mix it well together and put it in a buttered square tin pan, having the mixture about one and a half inches deep. Smooth the surface evenly, cover it with a buttered paper cover and set it aside to get cold. Then turn it out on a table and, with a round cutter the size of a dollar, cut out as many pieces as possible. Roll them in fresh bread crumbs, dip them in beaten eggs, and then bread them again. Form them nicely in shape and, with a cutter the size of a twenty-five cent piece, make a slight impression on the top of each to mark the cover. Then fry them in hot lard and, when nicely browned, drain them and in a few minutes take off the cover and scoop out the center, being careful not to injure the crust. Keep them warm until ready for use. Then make a garniture of small boiled macaroni (spaghetti), cut in pieces a quarter of an inch long, mixed with the same quantity of small pieces of the breast of roasted quails or partridges, and an equal quantity of lean boiled ham and artichoke bottoms cut in small pieces. Put the garniture in a reduced Madeira wine sauce, add a few drops of lemon juice and mix it gently together. Then fill the crusts with the garniture and serve hot.

Balls Of Semoule (Quenelles,) Villeroi

No. 1405. - Put one quart of milk in a saucepan and, when it boils, add in slowly three-quarters of a pound of Semoule, stirring it gently, so it will not get lumpy. Then set it on the side of the fire to cook slowly until it is thoroughly cooked, keeping it firm. Take it off of the fire, let it cool a little, then add a handful of grated Parmesan cheese and the yolks of ten raw eggs, mixing it well, and season with salt and a pinch of nutmeg. Then let it get cool.

Now cut some truffles, mushrooms and the breast of a roasted fowl, in a short Julienne, and add them to a succulent and well reduced Madeira wine or Allemande sauce, and set it aside to get cold.

Prepare some small, oblong granulated Tartlet moulds and butter them with clarified butter. Put in each mould a thin layer of Semoule and smooth it neatly with a knife, leaving the centre hol-low. Then fill them with the above garniture, cover the top with Semoule, allowing it to form on top in a semi-oval shape, and smooth it off neatly. Set them aside to get cold and firm. Then take them out of the moulds and dip them in a cool Villeroi sauce, place them in a pan side by side, and set the pan on the ice so the sauce will adhere to them. Then trim them nicely, roll them in fresh bread crumbs, dip them in beaten eggs and bread them again. (Handle them very carefully.) Now fry them in hot lard and, when nicely colored, drain them and serve them on a napkin.