| 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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