Strawberries with Sabayon

To serve 4

1 pint strawberries, hulled
4 egg yolks
1/4 cup superfine sugar
Juice of 1/2 orange
1 1/2 tablespoons Triple Sec, Grand Marnier, or other orange liqueur
2 to 3 tablespoons heavy cream

1. Cut four strawberries into fan shapes by slicing lengthwise through the berries four or five times to within 1/2 inch of the stem end and spreading the slices into fan shapes; set aside.

2. Arrange the remaining strawberries, pointed upward, on individual dessert plates. In the top of a double boiler set over simmering-not boiling-water; beat the egg yolks with a whisk until they are smooth. Add the sugar and continue whisking for five minutes or until the sauce mixture is pale, thick and foamy.

3. Add the orange juice and whisk until the mixture thickens again. Repeat this procedure with the Triple Sec and then with the cream. Cool the sauce by setting the pan in a bowl of ice, stirring the sauce with the whisk to keep it from developing lumps.

4. Drizzle the sauce over the berries and garnish each serving with a strawberry fan. Serve at once.

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