Add the salt to the egg whites. Beat the egg whites until thick. Mix the remaining 1/4 cup sugar into the egg whites, then fold the egg whites into the egg yolk mixture. When mixed, fold in the whipped cream. Gently stir in the brandy and chill for 3 hours.

When ready to serve, pour into a chilled punch bowl. Top with freshly grated nutmeg. Makes 20 punch cup servings.