Sauce Sabayon
From The Dudley book of cookery and household recipes, 1909
To be served with pouding mousseline.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 18. The excerpt below is the record exactly as published.
SAUCE SABAYON fMO be served with pouding mousseline. For two A people quantity as follows : — Put into a saucepan a wineglassful of good Madeira, two teaspoonsful of pounded white sugar, the juice of one lemon, the yolks of four very fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.