2    Oranges
2    Lemons
6    Egg yolks
1 1/2 c  Sugar
1/2 c  Red wine
1/2 c  White wine
1/4 c  Sherry
1 qt French vanilla ice cream
24    Strawberries

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 at- tains the consistency of Hollandaise sauce
and foams up a bit. Remove from heat. Make individ- ual strawberry sundaes
and liberally top with the sauce.