On Food and Cooking

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