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Chardonnay Sabayon

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Ckright1 1 servings

INGREDIENTS

7 lg Egg yolks
1/2 c Sugar
1 pn Salt
1 c Chardonnay
3 tb Kirsch or brandy
3/4 c Heavy cream; whipped to soft peak

INSTRUCTIONS

Beat the yolks, sugar, and salt until light. Place mixture on top of a
double boiler and whisk in the Champagne and kirsch. Continue whisking
until the mixture mounds and quadruples in volume. Cool the mixture
and carefully fold in the whipped cream. Refrigerate and use within 4
hours. Sabayon can also be served warm. Omit the cream and serve warm
just as soon as the whisking is completed. This recipe yields 6 to 8
servings of Sabayon.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -
(Show # CR-9620 broadcast 07-22-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-07-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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