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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the sabayon, in a double boiler, whisk the egg yolks, Guinness, lemon juice, salt and pepper together. | 2. Place over barely simmering water, and whisk for 3 to 5 minutes, or until the sauce begins to thicken. | 3. Remove from the heat, and gradually drizzle in the melted butter until the sauce is well blended. | 4. Cook the cabbage in salted boiling water for 1 or 2 minutes, or until slightly wilted. Drain, and immerse in cold water. Drain again. | 5. In a small skillet, heat the oil over medium heat. Cook the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain. | 6. Preheat the broiler. Shuck the oysters over a small bowl. Reserve the deeper half of each shell, and rinse them under cold water. | 7. Place the shells on a bed of rock salt in a small, sided baking sheet. | 8. Divide the cabbage among the shells; put an oyster on top of each, and sprinkle the bacon over the oysters. Spoon some of the sabayon over each. | 9. Place under the broiler 4 inches from the heat source, and cook for about 3 minutes or until the sauce is browned and bubbling. | 10. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	2			109.48	1.2206	5.3924	9.0236
guinness stout	1/2	cup		-	-	-	-
lemon juice	1	dash		-	-	-	-
salt black pepper			ground	-	-	-	-
butter	1	cup	unsalted melted	1368.0	62.856	42.744	115.2
cabbage leaf	4		shredded	-	-	-	-
canola oil	1	teaspoon		39.78	0.0	0.0	4.5
bacon	4	slices	chopped	467.04	1.4336	14.1344	44.4528
oyster	24			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.