Cover ½ lb white sago with cold water, set aside for 2 hours, then drain. Transfer the sago to a saucepan, stir in a large quantity of boiling water, and boil until the sago is half cooked. Drain the sago in a sieve and rinse with cold water. Pour the sago into a saucepan, add 3 glasses of boiling milk, and boil until tender, but do not let it overcook. Cool and add 1 spoon butter and 5–6 egg yolks beaten until white with ½ glass fine sugar. Fold in 5–6 beaten egg whites and transfer to a mold greased with fresh unsalted butter and strewn with rusk crumbs. Either bake the mold in the oven or boil it in water for about an hour.
Ten ground bitter almonds, 1 full spoon finely shredded preserved orange rind, or 1 spoon rum—or all of these—may be added to this pudding for flavoring.
To serve, pour on one of the following sauces: sabayon, chocolate, red wine, cherry, plum, raspberry or wild strawberry, almond, vanilla, cranberry, or rum sauce. Or, serve with cream, sugar, and cinnamon; almond milk with cherry jam; or a sauce made from fruit syrup.
If any pudding is left, then prepare pancakes the next day and interlay them with the leftover pudding diluted with 2–3 spoons cream. Add preserved orange rind and bake as a round loaf (karavaj).