Bavarois My Queen
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 MY QUEEN Clothe a Bavarois mould with a preparation of slightly-sugared raw cream, combined with dissolved gelatine. Then fill up the mould with a Bavarois preparation, made from strawberry purée and combined with large strawberries, macerated in Kirsch
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