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.