Break twelve raw egg-yolks in a deep saucepan with five ounces of sugar; whip the yolks and sugar together with a wooden beater or small wire whisk, rotating either one or the other between both hands; add slowly four gills of good white wine, then a stick of vanilla, the peel of half a lemon and a little cinnamon. Place the saucepan either on a very slow fire or in a bain-marie until the preparation becomes quite frothy and firm; remove it from the fire, lay it on ice and continue the beating process. When very cold suppress the peel and vanilla and stir in one quart of whipped cream (No. 50) and half a gill of kirsch. Serve this preparation in high glasses, paper cases, or else silver souffle casseroles.

Fig. 664.

(3532). Sabayon A La Denari (Sabayon A La Denari)

Prepare a sabayon with Lunel wine, putting twelve egg-yolks in a deep saucepan with five ounces of sugar; beat well with the whip or whisk and slowly add four gills of I.unel wine and a stick of vanilla. Beat the preparation in a bain-marie or else over a slow lire until thoroughly frothy and firm, then remove from the fire and lay it on ice, continuing to beat until quite linn; mix in the same volume of whipped cream (No. 50) and with this preparation till up some glasses in alternate layers of the sabayon and lady lingers soaked in maraschino, adding a few raspberries placed here and there. Cover the top with whipped cream and freeze in a freezing box, serving when well frozen.