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2 ea Oranges
2 ea Lemons
6 ea Egg yolks
1 1/2 c Sugar
1/2 c Red wine
1/2 c White wine
1/4 c Sherry
1 qt French vanilla ice cream
24 ea 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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