Chapter XVIII · Vegetables and Farinaceous Products · No. 2292
2292—Kache de Semoule pour Coulibiac
Take some coarse, yellow semolina, and scatter it over three times its bulk of boiling consommé. Cook it gently for twenty-five minutes; drain it on a sieve; spread it on a tray, and place it in a moderate oven to dry. This done, rub it lightly through a coarse sieve with the view of separating the grains, and put it aside in the dry until wanted.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2292, p. 675. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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