Sabayon Sauce

Ingredients

• juice and grated rind of 1/2 lemon
• 1/4 c fruit juice
• 1/2 c sugar
• 2 eggs

Method

1. 1

   Mix the juice and grated rind of 1/2 lemon, 1/4 cup fruit juice, 1/2 cup sugar, and the yolks of 2 eggs in a double-boiler.

2. 2

   Cook until the mixture thickens, beating constantly, then pour onto the whites of the eggs beaten stiff.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 91. The excerpt below is the record exactly as published.

SABYON SAUCE Ham and Eggs a la Burg Parboil i slice of ham 10 m, and pan broil ; remove to a platter and cut into pieces for serving. To the fat in the pan add i T flour, mix well and add i c milk. Stir and cook until creamy. Break 4 eggs, one at a time, into a wet saucer, and care- fully slip into the hot cream, sprinkle with paprika, cover and cook until the eggs are set; remove each egg with a skimmer, arrange on the pieces of ham, and pour the sauce over all. Scalloped Rice and Tomatoes Arrange alternate layers of boiled rice and tomatoes in a baking dish; season with salt and pepper, cover with but- tered crumbs and bake until well heated throughout and the crumbs are browned. Celery, Apple and Green Pepper Salad Cut 2 stalks celery into 1/2 inch cubes, scald i green pepper from which the veins and seeds have been removed, drain and cut into fine shreds. Pare 2 apples and cut into cubes. Chop J^ c nut meats. Toss all together with 2 forks, cover with Salad Dressing (p. 29) and serve on lettuce leaf. JANUABY MENUS 163 Spanish Souffle Melt J4 c butter, add % c stale bread crumbs and cook until slightly browned, stirring often, Add i c milk, 2 T sugar, and cook 20 m in a double-boiler ; remove from the fire, add the unbeaten yolks of 3 eggs, stirring in very slowly, I t vanilla, and then cut and fold in the stiffly beaten whites. Turn into a buttered baking dish set in a pan of hot water, and bake until firm, about 35 or 40 m. Sabyon Sauce Mix the juice and grated rind of % lemon, }4 c fruit juice, }i c sugar, and the yolks of 2 eggs

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