Bavarois A La Religieuse
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 433. The excerpt below is the record exactly as published.
BAVAROIS A LA RELIGIEUSE Clothe a mould with some chocolate dissolved in a syrup con- taining a somewhat large proportion of gelatine. Garnish the inside of the mould with a vanilla-flavoured Bavarois preparation
Cook this with the app: pantry check, scaling, and the assistant.