Sabayon of Chicken or Game

Put eight egg-yolks into a high and narrow bain-marie; dilute them with one pint of chicken or game broth, and place the bain-marie saucepan on a slow fire or in boiling water, then stir well with a whip or wooden beater until the sabayon becomes thick and frothy; as soon as it is done serve it very hot in cups. A little sherry added to the broth is considered an improvement by some.