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Sabayon #1

Yield: 6 Servings

Ingredients and directions for this recipe

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 Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive,

See also:
Previous recipe Sabayon
Next recipe Sabayon #2

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