387. SEMOLINA SOUP A LA PALERMO.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (10)

four ounces of wheaten flour ↝ Flour, 00 [Cereal Grains and Pasta]
the same quantity of Turkish wheat flour ↝ Flour, whole wheat, unenriched [Cereal Grains and Pasta]
four yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
two quarts of boiling game consommé
a pinch of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]

Instructions (9)

Mix four ounces of wheaten flour with the same quantity of Turkish wheat flour.
Place these on the paste-board or slab, and having made a hollow in the centre, place in it four yolks of eggs, a little cream, pepper, salt, and nutmeg.
Proceed to work these into a firmly-kneaded paste.
Spread this out very thin with the aid of a rolling-pin.
Cut it into bands an inch wide, and shred these so as to resemble vermicelli.
Strew these shreds on a large baking sheet covered with paper, and put them to dry for four hours in the hot closet.
A quarter of an hour before dinner-time, throw the shreds thus prepared into two quarts of boiling game consommé.
Skim this, and place the stewpan containing the soup by the side of the stove-fire, to continue gently boiling until the time for serving.
After adding a pinch of mignonette pepper, send to table with some grated Parmesan cheese on a plate to be handed round with the soup.

Original Text

387. SEMOLINA SOUP A LA PALERMO.
Mix four ounces of wheaten flour with the same quantity of Turkish wheat flour, place these on the paste-board or slab, and having made a hollow in the centre, place in it four yolks of eggs, a little cream, pepper, salt, and nutmeg; proceed to work these into a firmly-kneaded paste. Spread this out very thin with the aid of a rolling-pin, and having cut it into bands an inch wide, shred these so as to resemble vermicelli. Strew these shreds on a large baking sheet covered with paper, and put them to dry for four hours in the hot closet. A quarter of an hour before dinner-time, throw the shreds thus prepared into two quarts of boiling game consommé; skim this, and place the stewpan containing the soup by the side of the stove-fire, to continue gently boiling until the time for serving; then after adding a pinch of mignonette pepper, send to table with some grated Parmesan cheese on a plate to be handed round with the soup.

Notes

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