Yield: 6 Servings
|6 eaches||Egg yolks|
|½ cup||Red wine|
|½ cup||White wine|
|1 quart||French vanilla ice cream|
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.