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["a. In a medium sauce pan bring water or milk, butter, sugar and salt to a simmer.
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b. Slowly pour semolina, while whisking, into the pan. When the semolina is incorporated, and there are no lumps, change the whisk to a wooden spoon.
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c. Cook constantly stirring for about 8 to 10 minutes.d. Take the pan of the stove, let it cool slightly, and then stir in the eggs (one at the time) like for the Pate Choux dough.
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e. When the dough is smooth and homogeneous, wet your hands in cold water, and form small canals or balls, lower to a pat with boiling slightly salted water. When the water comes back to a boil; turn down the flame to medium-low.
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f. When dumplings come up to the surface, cook them not more than for 5-7 minutes.", "g. In a small sauce pan slowly brown the 3 tablespoons butter.
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h. Cook in portions, don't overcrowd the pat. Take the dumplings carefully out with a strainer, and gently shake of the excess water.
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i. Transfer dumplings to a pretty shallow bowl, and pour the browned butter over them.
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j. Serve immediately.", "I put on the table grated cheeses, such as good quality Parmesan, Gruyere, or blue cheese; in small nice sauce bowls sour cream or creme fraiche, and also macerated fresh berries,and preserves for my guests, ho likes the dumplings more as a dessert."]
