Artichokes A La Vedette Recipe

Into a quart of boiling water throw lightly four tablespoonfuls of
semolina, so that the grains are separated. Let it boil for a quarter of
an hour, with pepper and salt. Take the tureen and put the yolk of an egg
in it with a bit of butter the same size, mix them with a fork and pour
in a teacupful of hot water with extract of meat in it, as strong as you
wish. Quickly pour in the semolina soup and serve it at once. This is a
quickly made and inexpensive dish, besides which it is a nice one.
[_Madame Alphonse F._]

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