preparation
Mix cream with egg yolk, add meat stock and white wine and heat slowly. Whisk until frothy without curdling egg yolk (the soup should not be allowed to boil). As soon as soup is frothy, season with nutmeg, cinnamon and salt. Cut crusts of sliced bread and cut into cubes. Melt butter in a pan and toss cubes of bread in butter until golden brown. Sprinkle with cinnamon and remove from pan immediately. Pour soup into shallow bowls, sprinkle with cinnamon croûtons and serve straightaway.