On food and cooking the science and lore of the kitchen ( PDFDrive ) 226
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (169.06 KB, 2 trang )
principleofzabaglioneandsabayonsauces.
MedievalPrecursorsofZabaglioneand
Sabayon
OurmodernItalianandFrenchversionsof
foamedeggyolksbeganinmedievaltimes
asyolk-thickenedwine,simplyflavoredin
FranceandItaly,highlyspicedinEngland.
Chaudeauflament(“FlemishHotDrink,”
fortheSick)
Setalittlewatertoboil;thenbeategg
yolkswithoutthewhites,mixthemwith
whitewineandpourgraduallyintoyour
waterstirringitwelltokeepitfrom
setting;addsaltwhenitisoffthefire.
Somepeopleaddaverylittleverjuice.
—Taillevent,LeViandier,ca.1375
CawdellFerry
Takerawyolksofeggsseparatedfromthe
whites;thentakegoodwine,andwarmit
inapotonafairfire,andthrowinthe
yolks,andstiritwell,butletitnotboil,till
itbethick;andthrowinsugar,saffron,and
salt,mace,gillyflowersandgalingale[a
relativeofginger]groundsmall,and
powderedcinnamon;andwhenyouserve
it,sprinklewithpowderedginger,
cinnamon,andnutmeg.
—HarleianMS279,ca.1425
Zabaglone
ForfourcupsofZabaglonegettwelve
fresheggyolks,threeouncesofsugar,half
anounceofgoodcinnamonandabeakerof
goodsweetwine.Cookthisuntilitisas
thickasabroth,thentakeitoutandsetit
onaplateinfrontoftheboys.Andifyou
likeyoucanaddabitoffreshbutter.
—CuocoNapoletano,ca.1475,transl.
TerenceScully
FromZabaglionetoSabayonTherecipetrail
foryolkfoamsisspotty.Zabaglione—froma
