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German Sauce.

Ingredients.

Eggs. Sugar. Sherry.

Method.

1. Put the yolks of two eggs into a stewpan with one teaspoonful of castor sugar. 2. Add one glass of sherry. 3. Put the stewpan on the fire, and whisk the mixture vigorously until it becomes a stiff froth (about two minutes). 4. Pour round the pudding immediately.

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