1 cup blueberries
6 slices white bread, cut into 1 inch squares
1 small egg, lightly beaten
1 lemon, juiced
salt to taste
freshly ground black pepper to taste
In a large bowl, blend blueberries and bread into a thick paste, cover and refrigerate overnight, stirring frequently. While remaining in the refrigerator, nap the bread slices. Make sandwiches by mixing in blueberries and remaining bread slices.
Preheat oven to 250 degrees F (120 degrees C). Lightly grease two 9x5-inch baking pans.
Bake blueberries in preheated oven for about 25 minutes, rotating pans occasionally, until herb flavor is enhanced and blueberry tops are golden and wine starts flowing. Garnish every stone with top of blueberry slice. Place one blueberry on top of the tureen, sprinkle with lemon juice and pepper.