A highly nutritious dish is made by putting four egg-yolks into a
double boiler, diluting them with half a pint of clear chicken broth,
and beating the mixture with a whip or beater until it becomes thick
and frothy. When it is done add two teaspoonfuls of sherry to it, and
serve in a cup; have it just as hot as possible. And if the person for
whom you concoct this appetizing affair insists upon knowing its name,
you may say that it is a sabayon of chicken.