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German Sauce for Puddings

Beat the yolks of half a dozen fresh eggs for about twenty minutes; put one-fourth pound of sugar into a lined saucepan with one-fourth pint of marsala; stir it over the fire until hot, then move it to the side, as it must not be permitted to boil. Stir the beaten yolks in with the wine, and add the strained juice of a small lemon. Whisk the sauce at the side of the fire until well frothed and thickened, when it will be ready for serving.