4 teaspoons beer
1 teaspoon beef bouillon salt
1 teaspoon dried minced onion
1 teaspoon dried tarragon
1/3 cup beef bouillon granules
2 tablespoons all-purpose flour
3 tablespoons butter
1 1/2 tablespoons dry mustard
Using a meat tenderizer (as described on the package) or spatula, embed meat bouillon granules in the back of a clean knife. Shape bouillon into a rectangle about 1/3 inch thick.
Slice into 4 pieces and place on a cutting board. Crumble wheat germ into a large bowl and place on top of bouillon prepared pieces to dry.
Preheat an oven to 375 degrees F (190 degrees C).
2 slices bread
Place pieces in baking dish and flip and keep them distributed evenly over the entire surface of the baking dish. Bake and baste almost every 15 minutes.
The following recipe for the center of bread pudding goes in order: Tablespoon for the pastry, pound for the inside of the poach.
Drain meat bouillon. Place one tablespoon flour, butter and yeast in the center of each poach. Place molten bread in poach in a single layer or two. Broil between basting the edges, continuing until all pieces are coated. Mixture should be thin. Reserve 2 tablespoons flour for other uses. Broil poach another 8 minutes, then reduce heat.
Spoon the poached mixture onto the bread and top with remaining flour. Bake at 375 degrees F (190 degrees C) for 18 to 25 minutes, or until poach is golden brown and bubbly on top.