Put it into the saucepan again, and, when boiling, shake into it the semolina and cook for fifteen minutes, stirring occasionally.
When the semolina is cooked the soup is ready.
If this soup is used for children, water may be substituted for the meat liquor if the latter is not available.
Bonne Femme Soup.
- Ingredients—2 lettuces.
- 2 leaves of sorrel.
- 4 sprigs of taragon.
- 2 sprigs of chervil.
- Half a cucumber.
- 2 pints of white stock.
- The yolks of 3 eggs.
- ¼ of a pint of cream.
- The crust of a French roll.
- ½ oz. of butter.
Method.—Wash the lettuce, taragons, and chervil well, and shred them finely.
Peel the cucumber, and shred it also finely.
Melt the butter, and gently sauté the vegetables in it for five minutes, taking care they do not discolour.
Boil the stock in another saucepan, and, when boiling, pour it on to the vegetables.
Simmer gently until the vegetables are quite tender.