This is a broad description of semolina, middlings and dunst.
It is all served together like bouillabaisse, the semolina answering to the bread, and extract of pomidoro is added.
The fish are put into the water at the right moment and are boiled while the semolina is being steamed.
It is made with fish, semolina, and onions in a double saucepan which in England is called a steamer.
It was a standard loaf, containing eighty per cent of semolina, and it practically wiped the Infant Samuel out of existence.
Passion, passion take advice, fill your pockets fall of Semolina.
This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water.
Add three soup-spoonfuls of semolina, and let it boil for fifteen minutes, while you stir it.
Into a quart of boiling water throw lightly four tablespoonfuls of semolina, so that the grains are separated.
The mixture must be stiff, for the frying softens the semolina again.