An Excellent Wine Sauce for Puddings

Ingredients

• The yolks of 4 eggs
• 1 teaspoonful flour
• 2 oz pounded sugar
• 2 oz fresh butter
• 1/4 saltspoonful salt
• 1/2 pint sherry or Madeira

Instructions

1. Put the butter and flour into a saucepan, and stir them over the fire until the former thickens;
2. then add the sugar, salt, and wine, and mix these ingredients well together.
3. Separate the yolks from the whites of 4 eggs;
4. beat up the former, and stir them briskly to the sauce;
5. let it remain over the fire until it is on the point of simmering; but do not allow it to boil, or it will instantly curdle.
6. This sauce is delicious with plum, marrow, or bread puddings; but should be served separately, and not poured over the pudding.