Hot Zabajone





Beat well together the yolks of six eggs, and half a cup of sugar.
Heat in a double saucepan, being careful to stir only one way. Place
in a strainer the shaved peel of three oranges. Through this
pour slowly into the eggs a quart of champagne (white wine may be
substituted), and allow the mixture to thicken. Serve hot in champagne
glasses.





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