3 egg whites
l/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon sugar
4 cups dry white wine
3 egg yolks
1 teaspoon cinnamon

Beat the egg whites and salt until stiff. Drop by the heaping teaspoon into boiling water. Cook over low heat
5 minutes. Remove carefully with a slotted spoon.

While the egg whites are cooking, bring the wine, cinnamon, cloves, and sugar to a boil. Beat the egg yolks in a bowl; gradually add a little of the hot wine mixture, stirring steadily to prevent curdling. Return to the balance of the wine mixture. Heat, but do not let boil.

Serve the soup with the egg-white dumplings afloat.

Serves 4-6.


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