Newsgroups: alt.drugs From: jerry@pwa.acusd.edu (Jerry Stratton) Subject: Cooking With Mama Coca Message-ID:Date: Sat, 29 Oct 1994 04:22:51 GMT Going through my cookbooks last night, found an entry that might be of interest to *someone*: *The New Larousse Gastronomique* The Revised American Edition of The Encyclopedia of Food, Wine, and Cookery Prosper Montagn(e') Copyright English text The Hamlyn Publishing Group Limited 1977. (Crown Publishers, Inc., New York) *ZABAGLIONE,* SABAYON--A cream mousse of Italian origin which is used to coat hot puddings but which can also be served in cups or glasses, as a sweet. [The etymology of the word deleted...] Beat together in a basin 250 g. (9 oz., generous cup) sugar and 6 egg yolks until the mixture forms a 'ribbon'. Flavour with 1 tablespoon vanilla sugar, orange, lemon or tangerine peel, or vanilla extract. Add 2(1/2) dl. (Scant (1/2) pint, generous cup) sweet or dry white wine. Cook in a _bain-marie_ or in a double saucepan over a very low heat, whisking vigrously until the mixture becomes frothy and stiff. [It then continues with variations on _Zabaglion_, including...] *Zabaglione (`a) la kola,* SABAYON (`A) LA KOLA--Prepare some _zabaglione_ using port wine. When the mixture begins to set, add 2 teaspoons of the following mixture: equal quantities of liquid cola extract and liquid coca extract flavoured with a littly syrup made from the rind of bitter oranges. This _zabaglione_, which should be eaten very hot, is not only a very tasty dessert, but also an excellent medicine. The proof of the pudding is left for the reader :*) Jerry Stratton jerry@teetot.acusd.edu (Finger/Reply for PGP Public Key) ------ "Sometimes you have to stand in front of the security camera and flip 'em off." -- R. Michael Litchfield
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