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Whip Sauce, Rich, for Boiled Puddings

Beat the yolks of two eggs in a small basin, and add a pinch of salt, a table-spoonful of powdered white sugar, a small glassful of sherry or of any kind of liqueur, and a few drops of almond, lemon, orange, or vanilla flavouring. Put the basin in a saucepan which contains a small quantity of boiling water, and whisk the sauce over the fire till it looks like frothed cream. Pour it over the pudding, and serve.