Sabayon from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 744) by Auguste Escoffier

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Plum pudding; American pudding (Pudding à l'Américaine); Marrow pudding (Pudding à la moëlle); French bread pudding (Pudding au pain à la Française); Tapioca pudding (Pudding au tapioca); Sago pudding (Pudding au sagon); Rice pudding (Pudding au riz); Saxon pudding (Pudding Saxon); Almond souffle pudding (Pudding soufflé aux amandes); Mousseline pudding (Pudding mousseline)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute milk for dry white wine.

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