| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Dessert | 6 | Servings |
INGREDIENTS
| 2 | Oranges | |
| 2 | Lemons | |
| 6 | Egg yolks | |
| 1 1/2 | c | Granulated sugar |
| 1/2 | c | Red wine |
| 1/2 | c | White wine |
| 1/4 | c | Sherry |
| 1 | qt | French vanilla ice cream |
| 24 | Ripe strawberries |
INSTRUCTIONS
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 attains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individual strawberry sundaes and liberally top with the sauce. PEARL CITY TAVERN KAMEHAMEHA HIGHWAY, OAHU WINE: CRUSTACE ALSACE From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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