Mix flour with 1 cup of the milk to smooth paste. Bring remaining milk to
boil. Stir in flour mixture. Cook stirring constantly, until thickened and
smooth. Gradually stir in buttermilk. Bring to boil remove from Heat. Place
egg yolks in soup tureen. Gradually stir hot soup into the egg yolks. Serve
hot with brown sugar on the side. Makes about 2 quarts.
Posted to Recipe Archive - 01 Dec 96
submitted by: LeiG@aol.com
Date: Sun, 1 Dec 96 0:29:47 EST
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