Use same proportions as given in recipe I. If not careful in adding liquids, it will curdle; but this will make no difference, as the sauce is to be warmed over hot water. By careful watching and constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency.
Foamy Sauce I
½ cup butter
1 cup powdered sugar
1 egg
2 tablespoons wine
Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot water.
Foamy Sauce II
Whites 2 eggs
1 cup powdered sugar