A Delicious German Pudding-Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Eliza Acton

Published 1845

  • About

Ingredients

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

Method

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