A Recipe for Cocaine Pudding
by The New Larousse Gastronomique
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A Recipe for Cocaine Pudding
From 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 vigorously 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 little
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.
And, just to check what this "coca" is they're talking
about:
*COCA*--Peruvian shrub, the leaves of which are chewed by the
Indians. Considered an economical food, its properties are due
to the effect produced by its alkaloid, cocaine, which is as stimulating
as tea or coffee. It is used as an infusion, as a wine, as an
elixer, and also used as an ingredient of certain cakes.
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