Brioche and Cream Fritters with Sabayon

Butter a tin mold forming a box four inches wide by three inches deep and eight inches long, with a hinged cover; fill it half full with brioche paste (No. 130); let it rise in a mild temperature until the box is full, close the cover and fasten the catch, then bake it in a moderate oven. As soon as done, unmold and lay it on a wicker stand and keep it in a cool place to use only twelve hours later. Now pare and cut it up into three-eighths of an inch thick slices; cut these straight through the center so as to obtain oblong pieces three inches long by one and a half inches wide. Dilute six egg-yolks with one quart of double cream and two ounces of vanilla-flavored sugar; run the whole through a sieve and dip into it the pieces of brioche so that they soak in well; drain them off and plunge into hot frying fat, then drain again and wipe; besprinkle with powdered vanilla sugar and dress in a pyramid. Serve a sabayon with Madeira wine separately. (See cabinet pudding with sabayon, No. 3096.)