• 1 qt. red or white wine
• 2 cups water
• 1 stick cinnamon
• 4 whole cloves
• 5 egg yolks
• 5 teaspoon sugar

Bring the wine, water and spices to a boil. Strain. Beat the egg yolks with sugar until lemon-colored and slowly add the hot wine mixture, beating constantly until a thick foam forms at the top. Do be careful not to curdle the yolks. Serve in cups with wafers.

If you use the red wine, do not use egg yolks. Cover 1/2 cup sago with 2 quarts of boiling water and cook for 20 minutes, stirring well. When it is tender, add grated lemon rind, 4 whole cloves, ¼ teaspoon cinnamon to the wine and boil for a moment. Strain and add to the sago. Serve in a tureen, passing sugar, cinnamon and grated lemon rind in a sauce boat.