Sabayon #1
- 2 Oranges
- 2 Lemons
- 6 Egg yolks
- 1 1/2 c Granulated sugar
- 1/2 c Red wine
- 1/2 c White wine
- 1/4 c Sherry
- 1 qt French vanilla ice cream
- 24 Ripe strawberries
Extract juice from the oranges & lemons. Grate the rinds on a piece of
waxed paper or in a small bowl. In the top of a double boiler over water
just under boiling, beat egg yolks for 1 minute. Add grated orange and
lemon rinds and all other ingredients except ice cream and strawberries.
Keep beating until mixture attains the consistency of Hollandaise sauce and
foams up a bit. Remove from heat. Make individual strawberry sundaes and
liberally top with the sauce.
PEARL CITY TAVERN
KAMEHAMEHA HIGHWAY, OAHU
WINE: CRUSTACE ALSACE
From the, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
waxed paper or in a small bowl. In the top of a double boiler over water
just under boiling, beat egg yolks for 1 minute. Add grated orange and
lemon rinds and all other ingredients except ice cream and strawberries.
Keep beating until mixture attains the consistency of Hollandaise sauce and
foams up a bit. Remove from heat. Make individual strawberry sundaes and
liberally top with the sauce.
PEARL CITY TAVERN
KAMEHAMEHA HIGHWAY, OAHU
WINE: CRUSTACE ALSACE
From the
Glen's MM Recipe Archive, http://www.erols.com/hosey.
