Categories: Cheese/eggs, Soups/stews, German 
      Yield: 4 servings 
  
     50 g  Butter (3 1/2 Tbsp)                      -of milk or cream 
     50 g  Flour (1/2 cup less 1 Tbsp)              Salt and pepper to taste 
    200 g  Emmentaler cheese, sliced (7        1 pn Sugar 
           -oz)                                2 sl White [French] bread 
      1 l  Meat broth (a generous qt)         20 g  Butter (1 1/2 Tbsp) 
      1    Egg yolk, mixed with a bit      
  
  From the Allgaeu area. 
   
  From grandmother's more thrifty times; rarely encountered today. 
   
  Melt the butter and stir in the flour.  Add meat broth.  Bring to a boil, 
  then add the sliced cheese and stir until cheese has dissolved.  Remove 
  soup from heat, and whisk in the egg yolk mixture.  Add salt, pepper, and 
  sugar to taste. 
   
  Dice the bread and in the butter, saute until golden brown. 
   
  Add to soup just before serving. 
   
  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