Cream Sabayon Sauce

Ingredients

• ¥ cup milk
• 1 teaspoon vanilla
• 16 cup cream
• 2 tablespoons sugar
• 2 egg yolks
• Few grains salt
• 2 tablespoons sherry
• 2 egg whites beaten until stiff

Method

1. 1

   Scald milk and cream in double boiler.

2. 2

   Beat egg yolks until thick and add sugar.

3. 3

   Pour milk and cream gradually, while beating constantly, on egg mixture and cook in double boiler, beating constantly with whisk until mixture thickens.

4. 4

   Add wine, vanilla, and salt and pour over egg whites.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 254. The excerpt below is the record exactly as published.

CREAM SABAYON SAUCE ¥ cup milk 1 teaspoon vanilla 16 cup cream 2 tablespoons sugar 2 egg yolks Few grains salt 2 tablespoons sherry 2 egg whites beaten until stiff

Cook this with the app: pantry check, scaling, and the assistant.