2 Oranges
2 Lemons
6 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 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.
