1138 | Sabayon Sauce au Madère.
—Put in a saucepan four egg yolks and an ounce and a half of powdered sugar; place it on a hot stove, and with a wire whip stir well for two minutes. Drop in gradually two gills of Madeira wine; stir continually for two minutes; take from the fire, and strain through a fine sieve over the pudding.