Categories: Soups/stews, German 
      Yield: 4 servings 
  
      1 l  Meat broth (approx. 1 qt)                Chives 
      1 c  Semolina                           50 g  Butter (3 1/2 Tbsp) 
      1    Egg                                      Salt to taste 
           A few sprigs parsley,                    Pepper to taste 
           -chopped, OR a bit of                    Ground nutmeg to taste 
           -chopped                        
  
  Slowly stir the semolina into the boiling broth and cook for 1 hour. 
  Shortly before serving, stir in a beaten egg, adjust seasoning with salt, 
  pepper, and nutmeg.  Add the chopped parsley or chives, and dot with 
  butter. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 8/92