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Champagne Sabayon
Book Information
On Baking (2nd Edition)
Page: 504
Ingredients
Dry Champagne
Egg Yolk
Marsala Wine
This recipe is used in the following recipes:
Palmiers with Baked Nectarines, Peach Sorbet and Champagne Sabayon
Tags
Custards, Creams, Sauces