II. Beat eggs and sugar very thoroughly together for five minutes. Then add the wine. Put into an earthenware pot and stand this in a large saucepan of very hot water. Beat over the fire until the mixture thickens.
Whipped Cream Sauce
¹⁄₂ pint of cream
¹⁄₂ cup of castor sugar
White of 1 egg
¹⁄₂ tea-spoon vanilla, or a little brandy
Beat the cream until stiff. Add the sugar and vanilla. Beat the white of egg until frothy. Add to the cream and beat all together.
Wine Sauce—I
¹⁄₂ pint melted butter
1 tea-spoon lemon juice
1 wine-glass sherry or madeira
Make the melted butter (see [p. 85]) with water. Sweeten it with brown sugar and flavour it with lemon juice and a very little grated peel. Add the wine at the last and do not let it boil again.
Wine Sauce—II
1 cup white wine
Yolks of 4 eggs
1 tea-spoon lemon juice
The rind of ¹⁄₄ of a lemon
Heat the wine, sugar, lemon juice and peel. Beat the yolks thoroughly in a large basin. Directly the wine comes to the boil, pour it over the yolks. Beat with an egg-whisk until very frothy.