Heat the soup. Mix yolks, whipping cream and wine well, pour into the hot soup, beat on low heat just below boiling point with a whisk until creamy and season with nutmeg and salt. Cut bread into cubes, ham slices into very thin strips, fry both briefly in hot butter and sprinkle with a little cinnamon. Divide finished soup among preheated soup plates, sprinkle with salmon ham, croutons and chopped parsley and serve immediately so that the white bread remains crispy.
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