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Foamy Sauce (Tablespoons sherry wine)

2 tablespoons sherry wine.

Whites 2 eggs.

Nutmeg. 1/2 cup butter. 1 cup powdered sugar.

Yolk 1 egg.

PROCESS: Cream butter; add sugar gradually, stirring constantly, yolk of egg and sherry; continue stirring. Cook over hot water until mixture thinly coats wooden spoon. Remove from range and pour over stiffly beaten whites of eggs. Turn in serving pitcher and sprinkle with nutmeg.