principle of zabaglione and sabayon sauces Medieval Precursors of Zabaglione and Sabayon Our modern Italian and French versions of foamed egg yolks began in medieval times as yolk-thickened wine, simply flavored in France and Italy, highly spiced in England Chaudeau flament (“Flemish Hot Drink,” for the Sick) Set a little water to boil; then beat egg yolks without the whites, mix them with white wine and pour gradually into your water stirring it well to keep it from setting; add salt when it is off the fire Some people add a very little verjuice — Taillevent, Le Viandier, ca 1375 Cawdell Ferry Take raw yolks of eggs separated from the whites; then take good wine, and warm it in a pot on a fair fire, and throw in the yolks, and stir it well, but let it not boil, till it be thick; and throw in sugar, saffron, and salt, mace, gillyflowers and galingale [a relative of ginger] ground small, and powdered cinnamon; and when you serve it, sprinkle with powdered ginger, cinnamon, and nutmeg — Harleian MS 279, ca 1425 Zabaglone For four cups of Zabaglone get twelve fresh egg yolks, three ounces of sugar, half an ounce of good cinnamon and a beaker of good sweet wine Cook this until it is as thick as a broth, then take it out and set it on a plate in front of the boys And if you like you can add a bit of fresh butter — Cuoco Napoletano, ca 1475, transl Terence Scully From Zabaglione to Sabayon The recipe trail for yolk foams is spotty Zabaglione — from a ... fresh egg yolks, three ounces of sugar, half an ounce of good cinnamon and a beaker of good sweet wine Cook this until it is as thick as a broth, then take it out and set it on a plate in front of the boys And if you...in a pot on a fair fire, and throw in the yolks, and stir it well, but let it not boil, till it be thick; and throw in sugar, saffron, and salt, mace, gillyflowers and galingale [a relative of ginger] ground small, and. .. relative of ginger] ground small, and powdered cinnamon; and when you serve it, sprinkle with powdered ginger, cinnamon, and nutmeg — Harleian MS 279, ca 1425 Zabaglone For four cups of Zabaglone get twelve fresh egg yolks, three ounces of sugar, half