No. 763
Semolino Tartlets
Tartelettes a la Semoule
Line some tartlet molds with fine paste (No. 135), cook in a pint and a half of bouillon (No. 187), half a pound of semolino, with two ounces of butter, the same of grated parmesan and two whole eggs, and fill the molds with this preparation, leaving an empty space in the center to fill in with a Columbian salpicon (No. 742), cover over with some semolino preparation, pour over some butter, bestrew grated parmesan on top and cook in a slow oven.