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za•ba•glio•ne



Pronunciation: (zä"bul-yō'nē; It.dzä"bä-lyô'ne), [key]
—n. Italian Cookery.
a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert. Also,za•ba•io•ne,za•ba•jo•nePronunciation: (zä"bu-yō'nē; It.dzä"bä-yô'ne). [key]Also called sabayon.

Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.

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