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WINE SOUP (a German recipe)

Take two ounces of butter and melt it in a stewpan. In this brown two table-spoonfuls of flour, stir into it a pint of water, add three or four ounces of sugar, the rind and juice of a lemon, a stick of cinnamon, and a bottle of wine. Simmer ten minutes. Place in a tureen the yolks of six eggs, pour over them slowly the wine soup, and send to table with toasted sippets.