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Into a lined saucepan put:
½ bottle Rhine wine,
4 tablespoonfuls sugar,
1 teaspoonful cornstarch,
the peel of ½ lemon and the yolks of 6 eggs;
place the saucepan over a medium hot fire and beat the contents with an egg beater until just at boiling point;
then instantly remove from the fire, beat a minute longer, pour into a sauce bowl and serve with boiled or baked pudding.
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