Prep time: 5 mins | Cook time: 10 mins| Serves: 4
1l good-quality beef stock
8 egg yolks
150ml single cream
500ml white wine
1. Pour the stock into a medium-sized saucepan, set over a medium heat and bring to the boil. Meanwhile crack the eggs into a bowl, separate the whites (save them to make meringues later) and lightly beat the yolks with a fork or whisk, before adding the cream and whisking until smooth and well combined.
2. When the stock begins to boil, pour in the wine and lower the heat a little. Now pour in the yolks and cream, stirring all the while to stop the mixture curdling.
3. Leave on the heat for a few minutes, then serve piping hot with grated parmesan and crusty bread.