|
|
Definition of Sabayon
1. Noun. Light foamy custard-like dessert served hot or chilled.
Definition of Sabayon
1. Noun. (alternative form of zabaglione) ¹
¹ Source: wiktionary.com
Definition of Sabayon
1. a sauce of whipped egg yolks, sugar, and wine [n -S]
Lexicographical Neighbors of Sabayon
Literary usage of Sabayon
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Hotel St. Francis Cook Book by Victor Hirtzler (1919)
"Serve hot sabayon sauce separate. or pour over the pudding. sabayon sauce.
In a copper kettle put six yolks of eggs and six ounces of powdered sugar. ..."
2. Cooking for Two: A Handbook for Young Housekeepers by Hill, Janet McKenzie (1909)
"Serve hot, turned from the molds, with sabayon or hard sauce. ORANGE sabayon
SAUCE Beat one whole egg and one yolk; gradually beat in one-third a cup of ..."
3. The Table: How to Buy Food, how to Cook It, and how to Serve it by Alexander Filippini (1889)
"Remove, and with the aid of a towel turn it onto a hol dessert-dish, serving it
with a hot sabayon sauce au madere (No. 1138). 1138. sabayon Sauce an Madere ..."
4. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1907)
"This sauce may be frozen, and served as sabayon Parfait. Use the whites of eggs
left from the pudding and sauce for angel cake, meringues, or prune souffle. ..."
5. Hotel Meat Cooking: Comprising Hotel and Restaurant Fish and Oyster Cooking by Jessup Whitehead (1901)
"Rice Croquettes, sabayon Sauce., 1 cupful of raw rice—J pound. ... Serve with a
spoonful of sabayon sauce thick and smooth, No. ..."
6. A Taste of the Bahamas by Paris Permenter, John Bigley (1999)
"pan of hot water and whisk to a sabayon. (A sabayon is created by cooking and
thickening the egg yolks. When the yolks have been whisked to a thick ..."
7. The Physiology of Taste: Harder's Book of Practical American Cookery (in Six by Jules Arthur Harder (1885)
"Serve them with sabayon sauce. NOTE.—A square pan with an inch border may be used
instead of the moulds. Butter a paper on both sides, place it in the ..."
Other Resources:
