Borleves is eaten during the Lent period, at Christmas and during the grape harvest. It is also given to people weakened by illness to help them recover. It can be flavored with honey. The recipe below comes from Konyhaművészet by János Rákóczi.
Ingredients:
1 liter white wine
5 egg yolks
150 grams sugar
Small piece of cinnamon
Lemon skin
1 clove
Method:
“Set aside 100 milliliters of wine,” writes Rákóczi. “Cook the rest of the wine with 300 milliliters of water, sugar and spices. In a bowl, beat the egg yolks with 100 milliliters of wine. When the wine reaches a boil, add it to the egg yolks, then return it to the heat and stir constantly until it boils again. Remove from the heat, stir for a few more minutes, then pour through fine sieve and serve in heated cups.”
