Recipe - Grosses Galettes Liegeoises

1 l Meat broth (approx. 1 qt)
1 cup Semolina
1 Egg
A few sprigs parsley,
chopped, OR a bit of
chopped
Chives
50 g Butter (3 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini