On a clean skillet fry ¾ glass of fine-ground, previously dried flour. Stir constantly until the flour darkens, only watch that it does not burn. Meanwhile, bring to a boil 9 glasses of whole milk with a piece of vanilla (one vershok long) and 6 pieces of sugar. Add the fried flour to the milk, boil thoroughly, and remove from the fire. Beat 2–3 egg yolks with 6 pieces of fine sugar until the egg yolks whiten. Dilute with several spoons of warm milk, then pour the egg yolks into the remaining milk, or chocolate, beating with a whisk. Heat on the fire until the mixture begins to steam, but do not boil. Pour into a soup tureen and serve with biscuits or sugared rusks.