A Delicious German Pudding-Sauce

• For large pudding, sherry or Madeira, ½ pint
• fine sugar, 3 to 4 oz.
• Yolks of

Dissolve in half a pint of sherry or of Madeira, from three to four ounces of fine sugar, but do not allow the wine to boil; stir it hot to the well-beaten yolks of six fresh eggs, and mill the sau