Name: Flamri de Semoule
Yield: 4 or 5 servings
Cuisine: United States
Ingredients: 3 tablespoons quick-cooking farina; ½ cup water; ½ cup orange juice; 2 egg whites; 1 teaspoon grated orange rind; 2 tablespoons dry sherry; 2 tablespoons lemon juice; ¼ cup sugar

Preparation info

4 or 5
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ cup orange juice
½ cup water
3 tablespoons

Method

Heat the orange juice and water to boiling. Stir in the farina and cook, stirring, for two to four minutes.
Stir in the sugar, lemon juice, sherry and orange rind. Cool to room temperature.
Beat the egg whites until stiff but not dry. Fold into the farina mixture. Pour into four or five oiled individual molds. Chill for at least one hour

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Flamri de Semoule

Ingredients

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