Bring ½ pint of milk to the boil and add as much semolina as it will absorb. Stir and simmer for about 20 minutes till the mixture is very thick. Remove from the fire, add about 1 oz. of grated Parmesan cheese, a little butter, a good pinch of salt and grated nutmeg. Then work in 1 or 2 eggs, so that the mixture is of the consistency of a somewhat liquid cream. Pour it into a well-buttered plain mould and simmer in a double saucepan, preferably in the oven, till the mixture is easily detached from the mould. Turn out, cut into small dice or rounds and cook in boiling stock for about 5 minutes.