German Sauce
Egg yolks, 12.
Fruit juice, bright colored, 1 cup.
Sugar, ½ cup.
Juice of ½ lemon.
Beat the yolks of the eggs about two minutes; put the sugar into a saucepan with the fruit juice (preferably cherry or strawberry); stir it over the fire till hot, then remove it to the side, as it must not be permitted to boil. Stir in the beaten yolks and add the lemon juice. Whisk the sauce at the side of the fire until well frothed and thickened.