388. SEMOLINA SOUP A LA VENITIENNE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

six ounces of semolina ↝ Semolina, unenriched [Cereal Grains and Pasta]
two quarts of boiling consommé of game
a glass of Madeira
two ounces of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
half a pint of cream mixed with four yolks of eggs ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
four yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little crystallized soluble cayenne
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
the fillets of two-dozen larks
fine herbs
the fillets of a small delicious bird called Becca-ficas

Instructions (6)

Throw six ounces of semolina into two quarts of boiling consommé of game.
Boil gently by the side of the stove-fire for a quarter of an hour.
Add a glass of Madeira, two ounces of grated Parmesan cheese, half a pint of cream mixed with four yolks of eggs, a little crystallized soluble cayenne, and the juice of half a lemon.
Set this preparation on the stove-fire, taking care not to let it curdle.
Pour the soup into a tureen containing the fillets of two-dozen larks which have been simmered with fine herbs.
Stir the soup gently into the tureen, in order to mix the scollops with the semolina.

Original Text

388. SEMOLINA SOUP A LA VENITIENNE.
Throw six ounces of semolina into two quarts of boiling consommé of game; after boiling gently by the side of the stove-fire for a quarter of an hour, add a glass of Madeira, two ounces of grated Parmesan cheese, half a pint of cream mixed with four yolks of eggs, a little crystallized soluble cayenne, and the juice of half a lemon. Set this preparation on the stove-fire, taking care not to let it curdle—then pour the soup into a tureen containing the fillets of two-dozen larks which have been simmered with fine herbs. Stir the soup gently into the tureen, in order to mix the scollops with the semolina. In Italy, the fillets of a small delicious bird called Becca-ficas are used instead of larks.

Notes

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