1 1/2 lb bread, rye
3 T butter
2 ea egg yolks
6 c milk
1. Cut bread into cubes and fry in butter till golden brown.
2. Boil milk, remove from fire, add salt.
3. Add yolks mixed in a little cold milk and chopped parsley.
4. Heat but do not boil.
5. Put fried bread on plates and pour hot soup over it.