Come here you German batsards!

[Captain Beard]

Yes, batsards. Biersuppe, how is it? I see the recipe, but no indication of flavor. For reference:


http://recipesbycindy.homestead.com...hapes.dll?CMD=GetRectangleGif&r=0&g=153&b=102http://recipesbycindy.homestead.com...hapes.dll?CMD=GetRectangleGif&r=0&g=153&b=102http://recipesbycindy.homestead.com...hapes.dll?CMD=GetRectangleGif&r=0&g=153&b=102

[FONT=Times New Roman, adobe-times, Times]Ingredients:[/FONT]

[FONT=Times New Roman, adobe-times, Times]1 1/2 tbsp. (heaping) flour [/FONT]
[FONT=Times New Roman, adobe-times, Times]3 1/2 tbsp. butter [/FONT]
[FONT=Times New Roman, adobe-times, Times]1 liter Beer [/FONT]
[FONT=Times New Roman, adobe-times, Times]1 sm piece of cinnamon [/FONT]
[FONT=Times New Roman, adobe-times, Times]sugar to taste [/FONT]
[FONT=Times New Roman, adobe-times, Times]2 Egg yolks [/FONT]
[FONT=Times New Roman, adobe-times, Times]1/2 c. plus 1/2 tbsp. milk [/FONT]
[FONT=Times New Roman, adobe-times, Times]Toasted white (French) bread [/FONT]​

[FONT=Times New Roman, adobe-times, Times]Directions:[/FONT]

[FONT=Times New Roman, adobe-times, Times]Open the beer and let it get flat; at least two hours. 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. [/FONT]​

​

 

[flying_whale]

the signature is better than the recipe!

 

[WhiteBeastofWotan]

That sounds really good.

 

[Captain Beard]

Yeah, I'm making it next weekend.

except with 2 liters of beer. One for soup, one for me.