Cooking with Booze

   

Wine Soup

“O thou invisible spirit of wine, if thou hast no name to be known by, let us call thee devil.”—William Shakespeare (it should be noted that dear old Bill was not talking about this soup, which should serve 2 with no ill effects).

• 3 egg yolks
• 1 tsp plain flour
• 1 tsp sugar
• 175ml (1/3 pint) water
• 350ml (½ a bottle) white wine

1. Beat 3 yolks of quite fresh eggs to a froth with a whisk over the fire adding a small teaspoonful each of fine flour and white sugar, half a bottle of white wine, and half that quantity of water. Whisk till it comes to the boil, then take it off and serve immediately, before the froth subsides.