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| 2 | Oranges |
| 2 | Lemons |
| 6 | egg yolks |
| 1 1/2 Tasse | sugar granulated |
| 1/2 Tasse | red wine |
| 1/2 Tasse | white wine |
| 1/4 Tasse | sherry |
| 1 ca. 1 Liter | French vanilla ice cream |
| 24 | Ripe strawberries |
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Extract juice from the oranges & lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute. Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries. Keep beating until mixture attains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individual strawberry sundaes and liberally top with the sauce.
Pearl City Tavern
Kamehameha Highway, Oahu
Wine: Crustace Alsace
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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