A Delicious German Pudding-Sauce


  • For large pudding, sherry or Madeira, ½ pint
  • fine sugar, 3 to 4 oz.
  • Yolks of eggs, 6
  • lemon-juice (if added), 1 dessertspoonful.


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 sauce over a gentle fire until it is well thickened and highly frothed; pour it over a plum, or any other kind of sweet boiled pudding, of which it much improves the appearance. Half the quantity will be sufficient for one of moderate size. We recommend the addition of a dessertspoonful of strained lemon-juice to the wine.

Obs.—As we have already said in the previous receipt, it is customary to froth sweet sauces in Germany with a small machine made like a chocolate-mill. Two silver forks fastened together at the handles may be used instead on an emergency, or the sauce may be whisked to the proper state, like the one which precedes it.

Great care must be taken not to allow these sauces to curdle. The safer plan is to put any preparation of the kind into a white jar, and to place it over the fire in a pan of boiling water, and then to stir or mill it until it is sufficiently thickened: the jar should not be half filled, and it should be large enough to allow the sauce to be worked easily. The water should not reach to within two or three inches of the brim. We give these minute details for inexperienced cooks.