Grind 6 pieces of sugar and beat with 6 egg yolks until the mixture whitens. Stir in ½ glass each Madeira and water and add 1–2 seeded lemon slices. Place on top of the stove and beat constantly over a low fire with a whisk until the sabayon begins to rise. Then place the saucepan over a high flame. When the sauce rises and foams, immediately pour it over the pudding or other prepared dish and serve. One glass of light table wine may be substituted for the Madeira and water.
For 7 to 10 people, use 1½ the proportions; for 11 to 18 people, double the proportions.