ZABAIONE MARSALA CUSTARD
8 egg yolks 1 cup Marsala or sweet
1/4 cup 1/4 granulated sugar sherry
Zabaione may be prepared at the table in a chaying dish or on the range in a double boiler. In the top part, beat the egg yolks and sugar with a wire whisk until thick. Beat in the wine; place over hot water and beat until hot and very thick, but do not let boil. Spoon into tall glasses or sherbet cups, and serve immediately. Serve with lady anngers, if desired.
Serve with champagne or a sweet Italian wine.
1/2 cups raw rice 1/4 cup sugar
4 cups milk 1 cup ground almonds
1 teaspoon salt 3 egg yolks, beaten
1/2 cup Marsala or sweet sherry
Wash the rice under cold running water. Drain. Combine with the milk and salt; let stand 1 hour. Add the Marsala. Bring to a boil, and cook over low heat 15 minutes. Cool 10 minutes, then mix in the sugar, almonds, and egg yolks. Turn into a buttered baking dish. Bake in a preheated 350° oven 20 minutes. Chill.
Serve with champagne or a sweet white Bordeaux.