(Recipe #16, pages 155 – 156)
Ingredients: ¼ pound of sago [approx. 2/3 cups] washed several time in cold and then warm water, boiled until thick in equal parts of claret and water, a scant 3 ounces of creamed butter, six egg yolks, 2 ounces of zwieback crumbs, ½ cup of sweet cream, ¼ pound of sugar [about 5/8 cups], cinnamon and lemon peel, and the beaten egg whites.
Cook the pudding for 2 hours and serve it with a mousseline sauce.
Translated by David Green.