German Sauce. No. 1. (Miss Byrom.)
Take ¼ pt. of white wine, Rhenish hock, or that description
of wine; also, the yolks of 3 eggs well beaten separately in a
clean basin, and sweetened to your taste with powdered loaf
sugar. Put all into a jug, the wine first, to prevent the eggs
from adhering to the sides, and place the jug in a saucepan of
boiling water, and keep it there whilst the sauce is whipped
to a complete froth with a whisk. If the water gets cool before
the sauce comes to a froth, add more boiling water. It will be
done enough when the outside bottom of the jug is too hot to
touch with the finger. The sauce to be made the last thing, only
just before it is wanted. It may be poured over the pudding, or
served as a sauce tureen. The chief cause why this sauce fails in
England is that we use too strong a hock, and hock and water is
not so good as a light hock.