Put into a stewpan the yolks of eight eggs and one-half pound of powdered sugar, mix well and moisten with one wineglassful of white wine. Place the stew pan over a slow fire and whip the contents continually until it is quite as frothy as whipped cream. It should then be served immediately, either in custard glasses or spread out over the pudding with which it is to be served.

Sabayon Sauce With Madeira

Put into a saucepan the yolks of four raw eggs, and one and one-half ounces of powdered sugar; place it on a hot stove and with a wire whisk beat for two minutes. Drop in gradually two gills or so of Madeira wine, stir constantly for two minutes, take from the fire and strain through from a fine sieve over the pudding with which it is to be served.