Semolina Paste for Coulibiac
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 200 grams coarse semolina
- 1 egg, beaten
- 20 minutes consommé (cooking stock)
Instructions
- Thoroughly mix the coarse semolina with the beaten egg. Spread the mixture on a baking sheet and dry it at low heat.
- Pass the dried mixture through a coarse sieve. Poach gently in consommé for approximately 20 minutes, then drain carefully.