Zabaglione - was, Re: SC - Book Review WAS Verjus

[Nick Sasso]

Actually, unless you have reference for the 'classic French custard', it
would appear the the Neapolitan recipe is elder, making the French one a
variant on the 'Middle Ages/post Ren' Neapolitan classic custard.

niccolo

CBlackwill at aol.com wrote:
> 
> Zabaglione being the Italian version of a classic French custard
> sauce...Sabayon
> 
> Man cannot live on bread alone... he must have beer to soak it in.
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