Remove the stones from
Meanwhile, pour half a bottle of Claret or Port into another copper pan and bring to the boil; crush half the cherry stones, add to the boiling wine and allow to infuse.
Drain the cherries and rub them through a fine sieve, replace this purée in their cooking liquid and thicken it with
Finish by adding the infusion of cherry stones passed through a clean cloth; pour the soup into a tureen and complete it with some roughly broken rusks.
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