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Creamed Kohlrabi

6 kohlrabies

Salt

2 tablespoons butter or savory Paprika fat

2 cups milk

2 tablespoons flour

1 egg-yolk

Wash and pare the kohlrabies. Cut into half-inch cubes, drop into boiling water to cover and cook until tender. Just before cooking is completed, add salt, then drain and shake over the fire to dry slightly. Make a white sauce from the flour, fat, milk and seasonings, adding the egg-yolk last, and pour it over the vegetable.