2408—Sabayon

Mix one lb. of powdered sugar with twelve egg-yolks, in a basin, until the mixture has whitened slightly. Dilute with one quart of dry, white wine; pour the whole in a narrow bain-marie, which should be placed in a receptacle containing boiling water, and whisk it until it is four times its former size, and is firm and frothy.

N.B.—Sabayon may also be made with milk instead of white wine, and it may be flavoured according to fancy.