Put one quart of large red or black cherries, one cup of claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and one-half lemon sliced fine, up to boil and let boil fifteen minutes; add the cooked sago, let boil up and pour very gradually over the well-beaten yolks of two eggs.

A little sago or macaroni is generally added and cooked in this.

Put the soaked sago with a quart of milk into a double boiler.

The unprepared sago is imported from the neighbouring island of Borromeo, and consists of the pith of a short, thick kind of palm.