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Punch Sauce

4 servings

Ingredients

• 0.25 l wine
• 1 teaspoon fine flour
• 3 pieces large egg yolks
• 1 piece lemon, juice and peel
• 3 tablespoons sugar
• 1 glass arrack

Instructions

1. Continuously beat 0.25 liters of wine, 1 teaspoon of fine flour, 3 large egg yolks, the juice and peel of 1 lemon, and 3 tablespoons of sugar over heat until foam rises.
2. Quickly remove the sauce from the heat and mix in 1 glass of arrack.
3. The sauce can be served cold or warm.

Modernized from a treasured 19th-century German cookbook.