Imperial House Bracer
2 oz cognac3 oz ruby port
3 oz cream
1 dash nutmeg
2 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.
