|Salt and pepper||1|
|Cheese||3 Ounce, grated|
|Egg||1 , beaten|
Heat milk with a sprinkling of salt and pepper.
Stir in the semolina and bring to the boil, stirring.
Cook gently for 3 minutes until thickened.
Remove from heat and add 1 1/2 oz.grated cheese and 1 oz.butter.
Beat in the egg.
Stir over low heat, without boiling, for 1-2 minutes.
Turn out on to an oiled or wetted shallow oblong tin, spreading 1/4-inch thick.
Cut into rounds about size of a penny with a wetted cutter.
Arrange in overlapping rows on buttered dish.
Sprinkle with remaining cheese and dot with butter.
Heat under grill, slowly at first, then more quickly to brown.
Garnish with parsley.
Serve with tossed green salad or cheese sauce or with hot lamb or veal.