Eggs poached in red wine and served with a lightly thickened sauce made of the same liquid is a traditional French creation.

Add this mixture to the sauce and boil 1 minute, or until lightly thickened.

For a lightly thickened stock, you may need to reduce the mixture more.

If mixture is too liquid to spread, beat over cold water until lightly thickened.

Place over medium heat, stirring constantly, cooking until mixture is lightly thickened and coats the back of a spoon.

Using an electric mixer or by hand, whisk cream until lightly thickened.

Cook briefly, until the sauce is lightly thickened.

The sauce is then thickened lightly with a blend of butter and flour.

Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil.

Stir in the bread crumbs and cook, stirring frequently, until the mixture is lightly thickened, about 10 minutes.