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French Custard Sauce

1 pound of sugar. 6 ounces of fresh butter. 2 eggs. 1/2 pint of madeira or sherry. 1/2 teaspoonful of ground cinnamon.

Proceed at first as if making cake, to warm the butter and sugar, and cream them together with the cinnamon and the 2 eggs in a deep saucepan. Then set the mixture over the fire and while stirring it as it becomes warm pour in the wine a little at a time till all is in. With an egg-whisk then beat up the sauce till it becomes quite frothy and begins to thicken. It must not quite boil. Should be made only just before it is to be used.