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Recipe for :

Sabayon de queues de Galathée

Père DenisThis is one of the recipes that has been provided by another new contributor, Père Denis from Brussels. To find out more about Denis and his views on food and cooking click here to visit his website - you will need to be able to read French.

Denis' recipes are written in French so if there are any mistakes please let me know so that I can correct them. If you would like to see the French version then visit the website du Père Denis.


6 egg yolks
8 prawns tails (Galathée) – large prawns
1 zest of lemon
2 tbsp of pure malt whisky (Lagavullin or your choice)
100 gr of softened butter
Cooking salt (of Guérande if available)
Fine salt
Fresh ground pepper

  1. Remove the shells from the prawns. Separate the egg yolk keeping the shell as whole as possible. Wash the eggshells and leave them to dry. Place the empty shells on a plate filled with cooking salt.
  2. In a frying pan, fry the prawns but not too much.
  3. In a salad dish, mix the egg yolk with the whisky and the lemon zest. Heat this mixture in a double boiler whisking continually until you obtain a thick crème. Add salt and pepper and remove from the stove.
  4. Still whisking, add the butter the prawns were fried in. Pour it into the eggshells and add a prawn in each egg.
  5. Season to your taste and serve on a bed of green leaves and with warm pieces of toast.

Serves 4

"Serve with a good champagne or a chilled Brouilly".

Père Denis