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• Imperial House Bracer
• cognac
• Cream
• Egg
• Nutmeg
• ruby port

2 oz cognac

3 oz ruby port

3 oz cream

1 dash nutmeg

2 egg

Special instructions:
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.

Rating: