1 litre/1 3/4 pints Meat Stock
2 cloves 200 ml/7 fl oz dry white wine
3 egg yolks . pinch of ground cinnamon pinch of freshly grated nutmeg


1.Place the pan of stock over a low heat, add the cloves and bring to the boil.
2. Heat the wine in another pan. Whisk the egg yolks in a soup tureen, then pour in the stock and warm wine and stir in the cinnamon and nutmeg. Serve immediately.

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