Fry the bacon with the shallots in
Add chicken stock, white wine, nutmeg, bay leaf and seasonings. Bring the stock to the boil, reduce the flame and simmer for 15 minutes. Check the seasoning.
Put the soup into deep soup bowls, put a piece of toast on top and cover with grated gruyère cheese. Put the soup bowls under a hot grill to brown the cheese. Serve at once.