Put all the above ingredients into a small stewpan,
beat it with a whisk, stand the pan in a bain-marie or
a large vessel three parts full of boiling water. Stir
until it becomes creamy, but do not allow it to boil.
Serve with hot sweet puddhigs, &c.
CHAPTER XII.
COLD SWEETS AND ICES.
639. Bavaroise an Chocolat. — } lb. chocolate, 3 oz.
sugar, ^ oz. French leaf gelatine, 1 tablespoonfiil creme
de riz, 1 quart milk, 6 yolks of eggs, 1 teaspoonful vanilla
essence.
Soak the gelatine in a little cold milk, mix the ground
rice or creme de riz with | gill of cold milk. Put the
chocolate, sugar, and remainder of milk in a stewpan ;
boil gently, and stir until the chocolate is dissolved ; add
the gelatine and creme de riz ; stir until it boils. Beat up
the yolks of eggs in a basin, pour on the milk, &c., stir
well and return to the stewpan ; add the vanilla essence,
and stir over the fire until it thickens, but do not let it
boil. Strain through a fine hair sieve, pour into a fancy
mould ; when set, turn out on a cold dish, and serve.
The top of the shape may be decorated with whipped
cream, sweetened with a little vanilla sugar, by means
of a cornet or forcing-bag.
640. Bavaroise de Bananes. — 1 quart milk, 2 oz.
cornflower, 2 oz. sugar, 2 bananas, | teaspoonful vanilla
essence, 2 yolks of eggs.
Boil up the milk, add the sugar, wet the cornflower
with a little cold milk, and stir into the boiling milk ;
stir over the fire until it thickens, and add the yolks of
eggs and flavouring essence. Let the eggs bind, and set
aside to cool. Peel the bananas, and cut into thin slices,
mix with the above, and fill into one or two wetted
moulds ; put on the ice to set. When ready, immerse
the mould in tepid water, turn out on a dish, and serve
with a cold fruit syrup.
622 RECHERCHE COOKERY.
641. Bavaroise au Caramel. — 6 oz. castor sugar,
1| pint milk, ^ pint cream, 1 oz. French gelatine, 6 yolks
of eggs, 1 lemon.
Peel the lemon finely, chop the rind and put it in a
copper sugar-boiler ; add 2 oz. sugar and a few drops of
lemon-juice, stir over the fire until it acquires a dark
amber colour ; add the milk and boil up ; then stir in
the yolks of eggs two at a time, and the remainder of
the sugar. Stir over the fire mitil it begins to thicken,
and pass through a fine sieve or strainer. Dissolve the
gelatine in a gill of water and strain it into the above ;
let it cool a little, whip the cream and mix. Fill up a
mould, stand it on the ice to cool ; when set, turn out
and serve.
642. Creme Renversee. — | pint milk, 4 eggs, 6 oz.
castor sugar, ^ gill cream, | teaspoonful lemon essence.
Page 284
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Put all the above ingredients into a small stewpan,
beat it with a whisk, stand the pan in a bain-marie or
a large vessel three parts full of boiling water. Stir
until it becomes creamy, but do not allow it to boil.
Serve with hot sweet puddhigs, &c.
CHAPTER XII.
COLD SWEETS AND ICES.
639. Bavaroise an Chocolat. — } lb. chocolate, 3 oz.
sugar, ^ oz. French leaf gelatine, 1 tablespoonfiil creme
de riz, 1 quart milk, 6 yolks of eggs, 1 teaspoonful vanilla
essence.
Soak the gelatine in a little cold milk, mix the ground
rice or creme de riz with | gill of cold milk. Put the
chocolate, sugar, and remainder of milk in a stewpan ;
boil gently, and stir until the chocolate is dissolved ; add
the gelatine and creme de riz ; stir until it boils. Beat up
the yolks of eggs in a basin, pour on the milk, &c., stir
well and return to the stewpan ; add the vanilla essence,
and stir over the fire until it thickens, but do not let it
boil. Strain through a fine hair sieve, pour into a fancy
mould ; when set, turn out on a cold dish, and serve.
The top of the shape may be decorated with whipped
cream, sweetened with a little vanilla sugar, by means
of a cornet or forcing-bag.
640. Bavaroise de Bananes. — 1 quart milk, 2 oz.
cornflower, 2 oz. sugar, 2 bananas, | teaspoonful vanilla
essence, 2 yolks of eggs.
Boil up the milk, add the sugar, wet the cornflower
with a little cold milk, and stir into the boiling milk ;
stir over the fire until it thickens, and add the yolks of
eggs and flavouring essence. Let the eggs bind, and set
aside to cool. Peel the bananas, and cut into thin slices,
mix with the above, and fill into one or two wetted
moulds ; put on the ice to set. When ready, immerse
the mould in tepid water, turn out on a dish, and serve
with a cold fruit syrup.
622 RECHERCHE COOKERY.
641. Bavaroise au Caramel. — 6 oz. castor sugar,
1| pint milk, ^ pint cream, 1 oz. French gelatine, 6 yolks
of eggs, 1 lemon.
Peel the lemon finely, chop the rind and put it in a
copper sugar-boiler ; add 2 oz. sugar and a few drops of
lemon-juice, stir over the fire until it acquires a dark
amber colour ; add the milk and boil up ; then stir in
the yolks of eggs two at a time, and the remainder of
the sugar. Stir over the fire mitil it begins to thicken,
and pass through a fine sieve or strainer. Dissolve the
gelatine in a gill of water and strain it into the above ;
let it cool a little, whip the cream and mix. Fill up a
mould, stand it on the ice to cool ; when set, turn out
and serve.
642. Creme Renversee. — | pint milk, 4 eggs, 6 oz.
castor sugar, ^ gill cream, | teaspoonful lemon essence.