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Sweet Madeira Sauce

Beat well the yolks of half a dozen eggs, pour them into a lined stewpan, and stir in three tablespoonfuls of powdered sugar, the grated rind and strained juice of one lemon, and two and one-half wineglassfuls of Madeira wine. Whisk the mixture over the fire until of a thick yellow froth, then remove it and serve with as little delay as possible. On no account must the sauce boil, or the eggs will curdle.