Melt the butter, fry the cloves in it vigorously and add the rice. Fill up with chicken stock and let it swell covered in the preheated oven for about 20 minutes. In the meantime, for the sauce, bring the white wine with vinegar, the remaining cloves and the peppercorns to a boil and reduce to 3 tablespoons. Strain the sauce and then (away from the heat) stir in the egg yolks. Beat over very mild heat until thick and fluffy. Drop by drop, beat in the hot butter until you have a thickSauce. Season with salt and drizzle over the rice.
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