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| Ingredients: |
2.0 oz.  Cognac
3.0 oz. Cream
2.0 each Yolk Eggs
1.0 sprinkle Grated Nutmeg
3.0 oz. Ruby Port
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| Directions: |
Beat egg yolks and beat in cream. Gradually mix in port, using a whisk, and then add cognac. Heat in a saucepan over low heat, stir well, and serve in warmed wine goblets or mugs. Sprinkle with grated nutmeg., Makes two servings. |
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