Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 93

 2 quarts consommé 1 inch stick cinnamon 3 egg yolks 2 cups claret 2 cups hot water 3 egg whites

Cook cinnamon in consommé; add claret and hot water. Beat egg yolks; add hot mixture slowly to them. Cut and fold in the beaten whites. Serve immediately.