Bread Puree Soup with Wine

Ingredients

• 3 funt beef
• 1/8 funt butter
• 3/4 funt rye bread
• 1 stakan Madeira or sherry
• 2 lumps sugar
• 2 egg yolks
• 1/2 stakan cream

Instructions

1. Stew crumbled rye bread with butter, thin with beef bouillon, and rub through a sieve.
2. Add Madeira or sherry; darken with burnt sugar.
3. Optionally add a yolk-cream liaison, heat very hot, and serve.