This is a French pudding sauce, and an exceedingly good one. It is so
rich that one or two table-spoonfuls poured over a fruit, batter, bread,
or almost any kind of pudding, are sufficient. The amount of sauce in
the receipt is, therefore, enough for six or seven persons.
Put two yolks and one whole egg, also a scant half tea-cupful of sugar,
into a little stew-pan; beat them well for a few minutes. Then put the
saucepan into another, containing boiling water, over the fire; beat the
eggs briskly with the egg-whisk while you gradually pour in a scant half
tea-cupful of sherry; when the sherry is all in, the egg will begin to
thicken; then take it from the fire, and add the juice of a quarter of a
small lemon.
CARAMEL SAUCE (_New York Cooking-school_).
Dissolve six ounces of cut loaf-sugar in half a pint of boiling water;
add a stick of cinnamon, a little lemon-zest, and two cloves, and boil
it ten minutes. Next put two ounces of loaf-sugar, dissolved in a
table-spoonful of boiling water, on a moderate fire, and stir it until
it assumes a light-brown color; pour the other boiled sugar over this;
give it one boil, remove it from the fire, and add two or three
table-spoonfuls of sherry.