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page 146
glass plate, with some little pieces of butter in between and brown them a
little in the oven. Serve hot.
208
SABAYON
(Zabaione)
Yolks of three eggs.
Granulated sugar, two ounces.
Marsala or sherry wine, five tablespoonfuls.
A dash of cinnamon.
First stir with the ladle the yolks and the sugar until they become almost
white, then add the wine. When ready to serve, place the saucepan in another one
containing hot water and beat until the sugar is melted and the egg begins to
thicken.
SYRUPS
(Sciroppi)
The syrups of acidulated fruits, diluted with ice water are refreshing and
pleasant beverages, greatly appreciated during the summer months. It is well,
however, not to drink them until the digestion is completed, because they may
disturb it, on account of the sugar that they contain.
209
RED CURRANT OR GOOSEBERRY SYRUP
(Sciroppo di ribes)
Remove the stems from the bunches of gooseberry and place them in an earthen
vase, to be
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