| 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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