Name: Zabaoine Sauce
Ingredients: 1 lg Egg; 2 Egg yolks; 1 pn Salt; 1/3 c Rum,or bourbon or sherry; 1/3 c Dry French Vermouth; 1/2 c Sugar

Taking up one’s cross is not some mystical level of selfless “deeper spiritual life” that only the religious elite can hope to achieve. Nor is it the common trials and hardships that all persons experience sometime in life. A cross is not having an unsaved husband, nagging wife, or domineering mother-in-law. Nor is it having a physical handicap or suffering from an incurable disease. To take up one’s cross is simply to be willing to pay any price for Christ’s sake. It is the willingness to endure shame, embarrassment, reproach, rejection, persecution, and even martyrdom for His sake.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs	French	Sauces	1	Servings

INGREDIENTS

1	lg	Egg
2		Egg yolks
1	pn	Salt
1/3	c	Rum,or bourbon or sherry
1/3	c	Dry French Vermouth
1/2	c	Sugar

INSTRUCTIONS

Whisk ingredients together in a stainless steel saucepan. Whisk over
moderate low heat for 4-5 minute or until thick,foamy and warm to touch
being careful not to bring mixture to simmer (you'll curdle the eggs.)
Serve warm or cold. Sauce will rwmin foamy for 20-30 minutes.If sauce
seperates reheat briefly.If you wish to refoam the sauce,add in a stiffly
beaten egg white

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