1/2 c. butter
1 c. sugar
1 or 2 eggs
3/4 c. dry sherry
1 tsp. grated lemon peel
1/4 tsp. nutmeg

Cream butter and sugar until light. Beat in eggs. Stir in sherry, lemon peel, and nutmeg. Shortly before serving, beat the sauce over hot water in double boiler. Heat thoroughly. Yield: About 1 1/2 cups.

Note: Double the recipe for more generous servings.