Parma Brochettes Garnishing

Made with semolino cooked in light broth and a grain of salt. Prepare a well cooked and thick mush; remove it from the fire, and finish it with some grated parmesan and butter, seasoning it to taste. Spread this preparation in layers on baking sheets dampened with cold water, having each one an eighth of an inch thick; as soon as they are cold and stiff, cut them into one inch rounds; prepare half as many rounds of the very best fresh Swiss cheese. Take some small wooden skewers, and pass on each three rounds, one of cheese and two of semolino, placing the cheese one in the center; dip them in beaten eggs, and roll them in white bread-crumbs. A few minutes before serving plunge them into hot fat, a few at the time, to heat and get a nice color, then drain and serve them separately on a folded napkin, or else around the piece to be garnished.