Yield: 6 Servings

Measure Ingredient
2 eaches Oranges
2 eaches Lemons
6 eaches Egg yolks
1½ cup Sugar
½ cup Red wine
½ cup White wine
¼ cup Sherry
1 quart French vanilla ice cream
24 eaches Strawberries

Extract juice from the oranges & lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute. Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries. Keep beating until mixture at- tains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individ- ual strawberry sundaes and liberally top with the sauce.

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