1 l – 4 cups sweet brown ale (Stout)
1/2 l – 2 cups milk
2 egg yolks
1/2 stick cinnamon
1 ts powdered ginger
1 tb cornflour
3 tb cold water
Rind of 1 lemon
Simmer the beer with the lemon rind, cinnamon and ginger for 10 minutes. Mix the cornflour and cold water together to a smooth paste. Add a few spoonfuls of the hot beer and then add the cornflour mixture to the beer in the saucepan. Cook the soup gently for a further 10 minutes.
Mix the egg yolks and milk together and, away from the heat, add to the soup in the saucepan. Heat through thoroughly without boiling and serve with slices of fried bread.
Makes 4 servings.
Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).