Heat a quart of Sauterne or other white wine to boiling point and then add a heaped teaspoonful of cornflour, the juice and grated rinds of two lemons and half a pound of sugar. Blend thoroughly, and then stir in the beaten yolks of seven eggs. Be very careful that the mixture does not boil after adding the eggs or it will curdle. Pour out into a bowl and place upon ice until it is wanted.