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French Pudding Sauce

Beat together with a whip the yolks of four eggs, a cupful of powdered sugar. The saucepan containing the eggs and sugar should set on the stove and the beating should be rapid for about three minutes. At the end of this time, while the beating is continued, a cupful of madeira or sherry should be slowly added. If sherry is used, season with the juice of a half of a small lemon. The moment the wine is all poured in, take the sauce from the stove, but continue beating it for a few moments longer. It should be smooth, but thick.