A Delicious German Pudding-Sauce

Preparation info
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By Eliza Acton

Published 1845

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  • 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