1.5 l milk
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2 egg yolks
60 g thin noodles
40 g wheat flour
Flour fry in butter until golden brown, dilute salted cold milk, stir and bring to a boil. Add to soup noodles and boil for a few minutes over low heat.
Yolks mixed with a small amount of cold milk and added to the soup before serving. Sprinkle with green onion soup.
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