| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Christmas, Appetizers, Soups |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Red or white wine hot water |
| 2 |
c |
Small bread crumbs |
| 4 |
tb |
Butter |
| 2 |
tb |
Finely grated lemon rind |
| 4 |
|
Egg yolks |
| 2 |
tb |
Sugar |
INSTRUCTIONS
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
Source: Military Officers' Wives: Holiday Cookbook
Posted to MM-Recipes Digest V4 #049 by "Deborah Kühnen" <DEBKUHNEN@msn.com>
on Feb 17, 97.
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