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Easy
I like this semolina soup even more than the preceding one. But this is a question of taste.
Melt the butter over the fire and, having removed it from the hearth, pour the semolina and cheese over it. Then mix in the eggs, stirring well. To thicken the mixture, pour it into a pan lined with a buttered sheet of paper. Put the pan in the oven with embers on both sides, taking care not to roast it. When cooled and removed from the mold, cut the semolina into small cubes or similar shapes,