Sabayon Sauce

Ingredients

• 2 eggs
• 1½ ozs. castor sugar
• ½ pint sherry

Method

1. 1

   Beat the eggs in a stewpan, then beat in the sugar and sherry.

2. 2

   Put the sauce upon the simmering burner, and whisk until the eggs are cooked, but not curdled.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 36. The excerpt below is the record exactly as published.

SABAYON SAUCE. INGREDIENTS. 2 eggs I 1£ ozs. castor sugar J pint sherry METHOD. Beat the eggs in a stewpan, then beat in the sugar and sherry. Put the sauce upon the simmering burner, and whisk until the eggs are cooked, but not curdled. No. 274. MARMALADE SAUCE. INGREDIENTS. \ pint water | 1 wineglassful sherry 2 tablespoonsful marmalade | Sugar to taste 1 teaspoonful lemon juice METHOD. Stir the marmalade, water, and lemon juice in a pan until it boils. Add the sugar and then the sherry. No. 275. MARMALADE SAUCE (No. 2). INGREDIENTS. ^ tablespoonful corn flour 2 tablespoonsful marmalade Is pit, t water Rind of 4 a lemon 1 tablespoonful sugar METHOD. Boil the water and lemon rind together; mix the corn flour with a little cold water, strain to it the boiling water, return to the saucepan with the marmalade and sugar, and let it boil well. 108 No. 276. GERMAN SAUCE INGREDIENTS. Yolks of 3 eggs j 1 oz. castor sugar ^ pint sherry

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