16Th C, Ginestrata Soup (Chicken, Marsala, Cinnamon) - cooking recipe

Ingredients

5 egg yolks
2 teaspoons ground cinnamon
1/4 cup dry marsala or 1/4 cup other fortified wine
1 quart chicken stock, all fat removed
salt
6 tablespoons butter
3 teaspoons sugar
freshly ground nutmeg

Preparation

Whisk egg yolks in a bowl and beat in the cinammon and marsala.
Strain through several layers of cheesecloth. Beat in chicken stock, add the salt and butter.
Gradually heat soup in a very heavy saucepan over very low heat (or use a double boiler over hot not simmering water) Stirring constantly. Dont allow it to boil.
When slight thinkened pour into soup bowls and sprink with a 1/2 tsp of sugar and some nutmeg.