|Canned bing cherries||60 Ounce, undrained (Use Three 20 Ounce Or Four 16 Ounce Cans, Undrained)|
|Claret wine||1 Cup (16 tbs)|
|Cinnamon sticks||4 (1 Inch Piece)|
|Lemon||1 , juiced|
|Water||1⁄4 Cup (4 tbs)|
|Egg yolk||1 , well beaten|
In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon sticks and lemon juice.
Heat, covered, on full power 15 minutes or until liquid comes to a boil.
In a small bowl, combine cornstarch and the 1/4 cup water.
Stir into hot cherry mixture.
Heat, uncovered, on full power 6 minutes or until thickened and smooth.
Blend until smooth
Pour soup very gradually over egg yolk, stirring constantly.
Refrigerate 6 hours or overnight.