Subject
Re: Query: "Sabayon" in BEHEADING (fwd)
Date
Body
How about a Nabokov cookbook? Some years ago, a "Wind in the Willows
Cookbook" appeared. I still use many of the recipes in it in my
day-to-day cooking. I shall consult some of my chef friends and see if
there is any interest in developing recipes/idshes.
Paul Tudor
Wine Writer
22 Grove Road, Sandringham, Auckland, NZ
---------- _________________________________________________________
From: Rodney Welch <RWelch@scjob.sces.org> > > What does "sabayon" mean?
> The word occurs on page 15 of Invitation to a Beheading (Viking >
International paperback edition, 1989) > Cincinnatus is in his cell when
he is visited by Rodrig > Ivanovich, the jail director. > "Cincinnatus
said: `I should like to know if it will be long > now.' > "`Excellent
sabayon! Should still like to know if it will be > long now. Unfortunately
I myself do not know..." > Any help would be appreciated. Thanks. RW
------------------------------------- EDITOR's REPLY. _La Rousse_ tells
me that "sabayon" a.k.a. "zabaglione" is made from eggs, sugar, and
scented wine or fruit juice beaten over hot water until thck and light.
Served warm or cold in a glass.
Cinninatus is obvious eating high off the hog. I am saddened that so few
have culled VN for food items to make Nabokovian menus. DBJ
Cookbook" appeared. I still use many of the recipes in it in my
day-to-day cooking. I shall consult some of my chef friends and see if
there is any interest in developing recipes/idshes.
Paul Tudor
Wine Writer
22 Grove Road, Sandringham, Auckland, NZ
---------- _________________________________________________________
From: Rodney Welch <RWelch@scjob.sces.org> > > What does "sabayon" mean?
> The word occurs on page 15 of Invitation to a Beheading (Viking >
International paperback edition, 1989) > Cincinnatus is in his cell when
he is visited by Rodrig > Ivanovich, the jail director. > "Cincinnatus
said: `I should like to know if it will be long > now.' > "`Excellent
sabayon! Should still like to know if it will be > long now. Unfortunately
I myself do not know..." > Any help would be appreciated. Thanks. RW
------------------------------------- EDITOR's REPLY. _La Rousse_ tells
me that "sabayon" a.k.a. "zabaglione" is made from eggs, sugar, and
scented wine or fruit juice beaten over hot water until thck and light.
Served warm or cold in a glass.
Cinninatus is obvious eating high off the hog. I am saddened that so few
have culled VN for food items to make Nabokovian menus. DBJ