2 oz of Cognac
3 oz of ruby port (or port)
3 oz of cream
1 dash of nutmeg
2 of egg
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.