Recipe - Biersuppe (Beer Soup)

1 One half tablespoon (heaping) flour
50 g Butter (3 One half Tbsp)
1 l Beer
1 small Piece of cinnamon
Sugar to taste
2 Egg yolk
1/8 l Milk (One half cup plus One half Tbsp)
Toasted white [French] bread

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