Melt 4 soup spoons of butter in a saucepan. Add the semolina and brown for 4 minutes while stirring constantly. Now add the tomatoes which have been chopped and seeded (or the tomato sauce), the broth and a coffee spoon of salt. Cover and cook 10 minutes more, then remove from heat.

In a bowl beat the egg yolks and milk together. Add this mixture to the soup while stirring constantly. Return to the heat for 5 minutes, then serve.