1 1/2 tbsp. butter
5 tbsp. flour
1 1/2-2 c. milk
2 egg yolks
1 tsp. sugar
3 almonds or 5 cardamon seeds, pounded

Melt butter. Add flour and stir until well blended. Add milk gradually while stirring. Simmer for 10 minutes, stirring occasionally. Remove from heat, add slightly beaten egg yolks and reheat, stirring constantly. Add sugar and cardamon. Pour into bowl, rinsed in cold water. Cool 1-2 hours. Garnish with shredded parsley. Drop by teaspoons into your favorite soup.