Creole Soup

Ingredients

• 3 pints bouillon
• 4 leaves parsley
• 1 teaspoonful brown sugar
• 1 sherry wine-glass sherry wine
• 2 yolks eggs

Instructions

1. Bring three pints of bouillon to a boil.
2. Just before serving, chop four leaves of parsley fine and add to the soup.
3. Brown a teaspoonful of brown sugar on a tile plate.
4. Add a sherry wine-glass of sherry wine to the sugar and stir well.
5. Strain the mixture through a fine sieve.
6. Stir three tablespoonfuls of the strained sugar-wine mixture into the hot soup.
7. Beat two egg yolks in a tureen and pour the hot soup over them.
8. Send to table.