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Valois Pudding

Place two ounces butter in bowl, beat it up with a wooden spoon for five minutes, then add one by one the yolks of four eggs, sharply beating while adding them. Add the grated rind of a sound orange, two ounces each sugar and flour, half teaspoon vanilla essence, and gently mix with skimmer. Beat up whites of the three eggs to a stiff froth, add to preparation and gently mix with skimmer. Lightly butter and flour a plain pudding mould, drop in preparation, place in a saucepan, pour in hot water up to half the height of mould, then set in oven for forty minutes. Remove, unmould pudding on a large dish, pour a Malaga Sabayon sauce over and serve.