| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Soups/stews, German | 4 | Servings |
INGREDIENTS
| 1 1/2 | tb | (heaping) flour |
| 50 | g | Butter (3 1/2 Tbsp) |
| 1 | l | Beer |
| 1 | sm | Piece of cinnamon |
| Sugar to taste | ||
| 2 | Egg yolk | |
| 1/8 | l | Milk (1/2 cup plus 1/2 Tbsp) |
| Toasted white [French] bread |
INSTRUCTIONS
From grandmother's more thrifty times; rarely encountered today. Brown the flour in the butter, then add beer. Add cinnamon and sugar and bring to a boil. Whisk together the egg yolk and milk and stir into the hot (but no longer boiling) beer. Strain, and serve with toasted slices of bread. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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