Bavaroise
From Gancel's culinary encyclopedia of modern cooking, 1920
This recipe can be adapted with different fruits.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 194. The excerpt below is the record exactly as published.
Bavaroise w. burnt almonds. Cov. w. Chantilly cream. Latticed w. currant jelly, crust w. puff paste around. Alma, Cold. Poa. w. port wine, rolled in burnt almonds. Chantilly cream around. Almina, Cold. Emptied fil bavaroise w. violets, add lady fingers, dipped in marachino. Cover again. Andalouse, Hot. Poa. on rice vanilla. Cov. w. colored pink meringe, fruit sa. around. Aurore, Cold. Poa. on strawberry mousse ice cream, Sabayon sa. w. curagoa. Baquet, Cold, in tub made of biscuit, fil. w. poa. fruit dec. cream according to fruit. Barquette, Cold, boat made of paste, fil. w. fruit, dec. Bate! i ere, Same Barquette, hot, fil. w. rice, fruits on top. Sa. according to fruit. FRUITS— ENTREMETS' Bavaroise, Cold, 5 gills pu. of fruit, 5 gills syrup, 30 degrees, juice of 3 lemons, 1 ounce gelatine, y2 qt. whipped cream.
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