Boil milk with bacon and saffron. Add eggs and wine and cook until curdled. Remove bacon and set aside. Line a sieve with muslin or cheesecloth. Pour mixture into sieve, draining off as much liquid possible. Line a loaf pan with cheesecloth. Place bacon strips on bottom. Add egg mixture and flatten down evenly wit the back of a spoon. On top place several layers of absorbent toweling, then a heavy object to squeeze out liquid. Repeat process until most of the moisture has been absorbed and mixture is firm. Turn out onto a slicing board. Slice.
Prick with cloves and sprinkle with sugar and serve.

Source:
Scully, D. Eleanor and Terence
Early French Cookery
The University of Michigan Press
1995
ISBN: 0-472-10648-1