| 释义 |
zabaglione|zɑːbɑːˈljəʊneɪ|
Also sambaglione, zabaione, etc.
[a. It., perh. ult. ad. late Lat. sabaia an Illyrian drink.]
A dessert consisting of egg yolks, sugar, and (usu. Marsala) wine, whipped to a frothy texture over a gentle heat and served either hot or cold. Cf. sabayon.
1899M. Ninet Dainty Meals for Small Households xiv. xiv. 223 Sambaglione.—Put into a saucepan about six new-laid eggs, and two sherry-glassfuls of Madeira. 1901W. G. Waters Cook's Decameron 175/1 Zabajone is a kind of syllabub. Ibid. 175/2 (heading) Iced zabajone. 1914C. E. Edwards Bohemian in San Francisco 104 This was followed by a glass of zabaione for dessert. 1917Blackw. Mag. Jan. 111/1 We dined off onion pilaff, and sponge-cake of maize flour with zabayone. 1924M. Kennedy Constant Nymph xvi. 222 She had instructed Roberto to beat up some eggs..that she might make zabaglione. 1932Times Lit. Suppl. 10 Nov. 836/4 At a single opening of the book we find..zambaglione (the reviewer would prefer to omit the lemon-juice but to add a pinch of yeast). 1958Times 2 Oct. 11/4 A nation that is content at midday with shepherd's pie..must dine out off kebabs and zabagliones. 1960House & Garden May 94/3 A copper zabaglione pan. 1974Country Life 25 Apr. 1006/1 The best-known Italian sweet, zabaglione. 1981R. Airth Once a Spy ix. 100 Zac ordered blackberry, peach, pineapple [ices] and zabaione. 1984Listener 1 Nov. 42/2 Whatever food is mentioned, from aubergines to zabaglione, they are ready to garnish it with some unsavoury gobbet of introductory junk music. |