Recipes > Sauces & Spreads > Dessert Sauces > Sherry Sauces > Sherry Wine Sauce, No. 2

Sherry Wine Sauce, No. 2


  • 1 cup sherry wine
  • 1/2 cup water
  • yolks of 3 eggs
  • 2 tablespoonfuls sugar
  • grated rind of 1/2 lemon


Put all the ingredients in a small saucepan over the fire and keep stirring until the sauce begins to thicken; then take it off; if allowed to boil it will be spoiled, as it will immediately curdle; beat the whites to a stiff froth, stir them into the sauce and serve.


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Desserts and Salads (1920).

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