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No 39 Minestra of Semolina

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Stock, semolina, Parmesan.
Put as much stock as you require into a saucepan, and when it
begins to boil add semolina very gradually, and stir to keep it
from getting lumpy Cook it until the semolina is soft, and serve
with grated Parmesan handed separately. To one quart of soup use
three ounces of semolina.











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