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Sabajone, or Sabaillon

Mix eight very fresh yolks of eggs with three glasses of Madeira or sherry, sugar to taste, and a little cinnamon. Put all into a saucepan over a quick fire; do not let it boil, but beat it constantly till it rises and is of the consistency of thick cream. This is an excellent pudding sauce, but in Italy it is poured into glasses and served at balls, etc., as a custard. Probable cost, 2s.