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In a mixing bowl, whip together the tomato juice, cream, and egg yolks with a whisk or mixer until frothy. Season with salt, pepper, and sugar to taste, then chill. Moisten the rim of a glass, dip it in salt, and dry it. Before serving, pour the cocktail into the glass and garnish the rim with a sprig of parsley.
Ingredients: 3 liters of tomato juice, 2-3 egg yolks, 0.5 liters of cream, salt, pepper, sugar.
