Bring three pints of strong stock to the boil, and stir in two ounces of semolina and a little pepper and salt, letting the whole simmer for a quarter of an hour. Now beat the yolks of four eggs with a tablespoonful of grated Parmesan cheese and three teaspoonfuls of lemon juice. Add these to the soup and stir over the fire till the whole is blended; but be very careful that it does not boil, or the eggs will curdle.

If a little cream is added, just before serving, the soup will be improved.