Put into a saucepan the four yolks and the sugar; place the saucepan on a hot stove and beat the yolks and sugar smartly with a wire whisk for 2 minutes. Pour in the Marsala, or, failing this, some Madeira slowly, stirring all the time; then take the pan from the fire and strain the sauce through a fine sieve over the pudding with which it is to be served. It is also served with vanilla ice cream. This sauce must not boil.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a French term for ZABAGLIONE
Adapted from: Dahl, J.O. 1945. Food and Menu Dictionary. The DAHLS, Haviland Road, Stamford, Conn.
is French dish of yolk of egg, sugar, wine or liqueur, beaten to foam, served with puddings, light cakes, etc. Orange juice and lemon may be used in place of wine and liqueurs.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
is a kind of whipped froth, which is sometimes served separatedly or used as an accompaniement to sweet puddings.
