Heat the beef broth (in this case not cubed, but homemade and hearty boiled down) in a soup pot, gradually add the white wine, cream and egg yolk, beating continuously with a whisk. Continue whisking at a gentle temperature until the soup has become creamy. Season with salt and pour into pre-warmed plates. For the garnish, dice white bread, fry in hot butter in a frying pan until golden and sprinkle with a little cinnamon (this is part of it, but you can also omit the cinnamon). Divide the bread cubes evenly among the plates.
Cuisine of the countries of Europe. Heyne, 1984
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