Bavarois Clermont
From A guide to modern cookery, 1909
Serves 4
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 CLERMONT Take some vanilla-flavoured Bavarois preparation combined with three oz. of candied chestnut purée and three oz. of candied chestnuts, broken into small pieces, per pint of the preparation
Cook this with the app: pantry check, scaling, and the assistant.