Sabaillon

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
Method I
  1. Put eggs, wine and sugar into a saucepan on a good fire.
  2. Beat continually until the mixture thickens.
  3. It must not boil.
Method II
  1. Beat eggs and sugar very thoroughly together for five minutes.
  2. Then add the wine.
  3. Put into an earthenware pot and stand this in a large saucepan of very hot water.
  4. Beat over the fire until the mixture thickens.
Original Text
Sabaillon The yolks of 4 eggs 1¹⁄₂ wine-glasses madeira or sherry 4 table-spoons castor sugar A little cinnamon This can be made in two ways. I. Put eggs, wine and sugar into a saucepan on a good fire. Beat continually until the mixture thickens. It must not boil. OR, II. Beat eggs and sugar very thoroughly together for five minutes. Then add the wine. Put into an earthenware pot and stand this in a large saucepan of very hot water. Beat over the fire until the mixture thickens.
Notes
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