Put the butter in a saucepan and, when melted, add the flour, and stir till the mixture is slightly yellow. Add the boiling water gradually, and the wine, cinnamon, lemon peel, and 2 tablespoons of sugar. Stir continuously for 10 minutes, but without boiling. Remove the stick of cinnamon and the lemon peel, add the yolks of egg, diluted with a little of the hot soup. Beat the whites of egg to a very stiff froth with 2 tablespoons of sugar, and drop a tablespoon at a time of the mixture in the hot soup, sprinkling each with grated cinnamon and sugar.