Yablouchni Soup

• 6 large apples
• 1 bottle of claret, the juice of 1 lemon

Pare and core the apples, slice them and put in a saucepan of boiling water, with a little cinnamon, the lemon rind, and 2 tablespoons of white breadcrumbs. When the apples are quite tender, rub them through a sieve into a basin. When cold, pour the claret over them, add the lemon j