Pour wine and water into saucepan; cover. Simmer for 30 minutes. Do not boil. Saute bread cubes in butter; add lemon rind. Cook over medium heat until crisp and golden brown. Beat egg yolks till foamy; add sugar. Beat until well blended. Stir in 1/4 cup wine mixture. Return to remaining wine mixture, gradually, stirring constantly. Cook for 1 minute; do not boil. Place bread cubes in soup bowls; pour hot wine soup over bread cubes. Mm Wrenn
