Place in a pan 5 dl (18 fl oz or 2¼ U.S. cups) milk and 100 g (3½ oz) sugar, flavour with vanilla and bring to the boil. Rain in 125 g (4½ oz) semolina and mix well; add 50 g (2 oz) butter and a few grains of salt and mix in. Cover with a lid and cook in a moderate oven for 25 minutes.
On removing from the oven, add and mix in 6 egg yolks then spread the mixture on a buttered tray approximately 2 cm (⅘ in) thick. Coat the surface with a little butter to prevent a skin forming and allow to cool.
Cut the mixture into rounds 6 cm (2 in) in diameter; heat some clarified butter in a frying pan, place in the rounds of semolina and colour them golden brown on both sides.
Arrange in a circle on a dish and in the centre of each Subric place a spoonful of firm redcurrant or quince jelly.