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.