Zabaglione - was, Re: SC - Book Review WAS Verjus
Nick Sasso
grizly at mindspring.com
Wed Mar 29 04:38:33 PST 2000
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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