Page:Meier - The Art of German Cooking and Baking.djvu/32




 * 2 bundles of oysterplants

2½ tbsps. of butter

2 tbsps. of flour

1 pinch of pepper

Salt to suit your taste

2 yolks of eggs

1½ qts. of milk

Preparation: The oysterplants are scraped and cut into small pieces. Put the clean oysterplants immediately into water mixed with vinegar and flour so that they will not get black.

When they are well cleaned they are stewed with the butter and a little water until tender; then stir in the flour and cook a few minutes. Then the milk is gradually added while stirring the soup constantly. Now the soup is left to cook a little, stirring occasionally and then salt and pepper are added.

At last the yolks of 2 eggs are stirred in.