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Claret Sabayon

Place in a basin two egg yolks and the white of one, two ounces fine sugar, the zest of the rind of quarter of a sound lemon and one and a half gills claret. Stir briskly with a whisk for five minutes, then strain it through a napkin into a saucepan; set the pan on the fire and stir continually until it is hot, but do not allow to boil. Remove and serve as directed.