Aubois Sauce

Method

Put half a pound of lump sugar with half a pint of water, and boil until a little of the sugar taken between the wetted finger and thumb forms a thread without breaking when the fingers are opened, and then pour it on to five raw yolks of eggs and whip till quite cold; put it on ice, and before using add half a pint of whipped cream, and flavour it with maraschino or other liqueur; keep on ice till required.

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