Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

50 g Butter (3 1/2 Tbsp)
50 g Flour (1/2 cup less 1 Tbsp)
200 g Emmentaler cheese, sliced (7
-oz)
1 l Meat broth (a generous qt)
1 Egg yolk, mixed with a bit
-of milk or cream
Salt and pepper to taste
1 pn Sugar
2 sl White [French] bread
20 g Butter (1 1/2 Tbsp)

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

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