| 释义 |
‖ sabayon|sabajɔ̃|
[Fr., ad. It. zabaione zabaglione.]
A dessert or sauce made with egg yolks, sugar, and white wine, whipped together, thickened over a slow heat, and served hot or cold. Also attrib. and Comb.
1906Mrs. Beeton's Bk. Househ. Managem. lxii. 1669 (heading) Sabayon..Pudding sauce, composed of cream or milk, sugar, white wine, and eggs. 1939A. L. Simon Conc. Encycl. Gastron. i. 46/2 (heading) Sabayon sauce. 4 egg yolks. 1½ oz. sifted sugar. 2 gills Marsala wine. 1960V. Nabokov Invitation to Beheading i. 13 Excellent sabayon! Should still like to know if it will be long now. 1973Sat. Rev. World (U.S.) 18 Dec. 48/3 Sabayon reeling from an overdose of Grand Marnier. 1975Times 31 May 7/4 There were..triumphs:..the white wine sauce for sole paillard, and the sabayon au kummel. |