One generous soup bowl of tender oval semolina dumplings made from cooked milk dough and a whole egg, served in clear broth.
0.5 cupMilk
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0.5 tbspButter
1 eggChicken eggs
0.5 cupSemolina
1.25 cupsBeef broth
0.05 gNutmeg
To tasteSalt
Bring all the milk, butter and nutmeg to a simmer in a small heavy saucepan. Remove from the heat and whisk in all the semolina. Stir vigorously until a thick, smooth paste forms. Cool for 10 minutes until warm rather than hot.
Beat the whole egg and stir it thoroughly into the warm semolina paste. Rest for 15 minutes to hydrate. Using two wet teaspoons, shape all the mixture into 8 small oval dumplings.
Bring all the broth to a gentle simmer in a saucepan wide enough to hold the dumplings in one layer. Lower in all the dumplings and poach very gently for 10-12 minutes until expanded, firm and cooked to 71 °C in the center. Do not let the broth boil vigorously. Taste before adding salt and serve all the dumplings and broth as one generous portion.