| Instructions: |
4 c Red or white wine
1 1/2 c -hot water
2 c Small bread crumbs
4 tb Butter
2 tb Finely grated lemon rind
4 Egg yolks
2 tb Sugar
Pour wine and water into saucepan; cover. Simmer for 30 minutes. Do not
boil. Saute bread cubes in butter; add lemon rind. Cook over medium heat
until crisp and golden brown. Beat egg yolks till foamy; add sugar. Beat
until well blended. Stir in 1/4 cup wine mixture. Return to remaining wine
mixture, gradually, stirring constantly. Cook for 1 minute; do not boil.
Place bread cubes in soup bowls; pour hot wine soup over bread cubes. MM
Wrenn
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