1 lg Egg
2    Egg yolks
1 pn Salt
1/3 c  Rum,or bourbon or sherry
1/3 c  Dry French Vermouth
1/2 c  Sugar

Whisk ingredients together in a stainless steel saucepan. Whisk over
moderate low heat for 4-5 minute or until thick,foamy and warm to touch
being careful not to bring mixture to simmer (youll curdle the eggs.)
Serve warm or cold. Sauce will rwmin foamy for 20-30 minutes.If sauce
seperates reheat briefly.If you wish to refoam the sauce,add in a stiffly
beaten egg white