Categories: Soups/stews, German 
      Yield: 4 servings 
  
  1 1/2 tb (heaping) flour                          Sugar to taste 
     50 g  Butter (3 1/2 Tbsp)                 2    Egg yolk 
      1 l  Beer                              1/8 l  Milk (1/2 cup plus 1/2 Tbsp) 
      1 sm Piece of cinnamon                        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