European Stars and Stripes (Newspaper) - December 27, 1985, Darmstadt, Hesse                                4 Tablespoons grated Swiss cheese Croutons 2 Pinch of Nutmeg this recipe starts with a Brown Roux. Melt the butter in a Large pot add the flour and Fry it until it is Brown. Be careful not to Burn it. Take it off the heat and slowly add the cold beef Broth. Stir constantly while adding the Broth so you Don t get lumps. Bring the soup Back onto the flame and heat it to boiling. Reduce the heat and simmer 20 minutes. Put cheese and Croutons into the soup bowls. Just before you serve add the Cream. Ladle Over the Croutons into the bowls. Huhner Brithe Mil Eie Stich Broth with scrambled eggs 3 eggs 1 Tablespoon butter 5 Tablespoons Cream 1 quart Chicken Broth 2 stale Rolls shredded or a cup of Croutons 1 cup leftover Chicken meat to make the Eie Stich Start by buttering a Large Mug. Scramble the eggs with the Cream. Pour the eggs into the Mug and set the Mug into a pot of boiling water. Make sure that the water is Low enough so that it can t seep into the Mug. In 15 or 20 minutes the eggs should have set. Take the Mug out of the water and scoop the Eie Stich out. It is ready to serve. Chop up the leftover Chicken and the Eie Stich. Divide the Croutons Chicken meat and Eie Stich into bowls. Pour hot Broth Over the Garnish and serve. Ladles upper Pancake soup 1 heaping cup flour 2 eggs i cup milk Salt 3 to 4 Tablespoons butter 1 quart beef Broth chopped fresh Parsley this soup is like a Noodle soup except that instead of using noodles As the Garnish you Are using crepes. To make the Pancake Batter mix the flour eggs and milk. The Batter has to be Loose if you want to get thin crepes so if it seems too thick add More milk. Heat a 10 or 12-Inch pan until it is Good and hot. Melt a Tablespoon of butter in the pan and make sure the whole Bottom gets buttered. To make the pancakes tip the heated pan away from you at a 45 degree Angle. Pour in some Batter and let it spread Over the Bottom of the pan and set. If there is excess butter pour it Back. When the Pancake is Brown turn it Over with a Spatula and Brown the reverse Side. Remove it when it is Brown and you re ready to Fry the next one. Butter the pan and Start again. To serve the soup Roll up the pancakes and Cut them into slices. Divide them into the bowls and pour hot Broth Over them. Sprinkle with chopped Parsley and serve immediately. If the soup sits the pancakes will get soggy. Bay Rische  bavarian liver dumpling soup 6 ounces beef liver 2 or 3 stale Rolls 1 Small onion 1 Tablespoon bread crumbs 1 Tablespoon flour Salt Pepper Marjoram 1 quart beef Broth clean the liver to remove the skin and veins. Put it through a meat grinder. Chop and Fry the onion. Soak the Rolls for 15 minutes in warm water squeeze out the water and Mash them up. Mix the liver Rolls bread crumbs flour and Fried onions in a Large bowl. Add Salt Pepper and Marjoram. Boil the Broth and reduce the heat so that the Broth is just below boiling. Form the liver mixture into 2-Inch dumplings and drop them into the Broth. Let them Cook 20 minutes. Serve the dumplings with the Broth they were cooked in.  of Tail soup 1 Pound of Tail Cut into 1-Inch pieces 2 carrots 1 Small onion 1leek v4 Pound celery Root 2 Tablespoons Oil 1 Tablespoon butter 2 Tablespoons flour 1 Bay Leaf 2 Peppercorns 1 four ounce Glass Madeira wine clean and Cut up All the vegetables. Heat the Oil and Fry the vegetable along with the of Tail until everything is browned. Cover with water boil and then simmer covered for 2 hours with Bay Leaf and Peppercorn. Skim the soup if necessary. After 2 hours pour the soup through a Sieve into another pot. Take the meat off the Bones and set it aside. In a third pot make a Brown Roux from the flour and butter. Add half a cup of cold water to this to get a paste. Add the Broth and meat cooked carrots and celery. Bring it to a boil add the Madeira. Correct the seasoning and serve. Picke Steiner Kintopf Pickerstein Stew 1 Pound Stew beef 1 Pound potatoes 4 carrots 2 Leeks 1 very Small cabbage 1 medium onion 3 Tablespoons Oil 1 quart beef Broth chop the onion and Fry it in a Large pot until it is Glassy. Meanwhile Peel and slice the potatoes. Peel and slice the celery into pieces the size of a Quarter. Clean the Leeks and Cut the White and Light Green parts into 1 Inch pieces. Peel and slice the carrots. Keep each vegetable separate. Now fill the pot you Fried the onions in in layers potatoes carrots celery Leeks meat. Try to get two layers or More of each. Shred the cabbage and put it on top. Fill the pot with the Broth. It should be at least half full with Broth. Bring it to o boil reduce heat and simmer for 2 hours until done with the pot Well sealed. Serves 6. Erbsen Kintopf Green pea soup