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Sabayon Sauce

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 stewplan 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.